|
|
GRADE A LIGHT AMBER
The first runs of maple sap in the early spring make the Grade A Light Amber syrup. This treasured syrup, with its delicate maple flavor, is used to make maple cream, candy and sugar.
|
 |
GRADE A MEDIUM AMBER
Gradually, as the maple season progresses, the syrup darkens a shade to Grade A Medium Amber. This product bears a richer maple flavor and is great for pouring over pancakes, ice cream or oatmeal. This grade can also used for making maple cream and sugar.
|
 |
GRADE A DARK AMBER
Nearing the end of the 4-6 week season, the syrup darkens again to Grade A Dark Amber, which is also a choice table syrup. With its stronger, more robust maple flavor, it can also be used for cooking.
|
|
|
GRADE B
At the very end of the season, some maple producers make a small amount of Grade B syrup, which is darker yet and has a strong maple flavor. This syrup was typically used as a cooking syrup, but it is quickly becoming our most popular table syrup.
|
Regardless of grade, all maple syrup is produced to the same standards and is of exceptional quality.