Syrup and Grades

Maple Grades

In the late winter/early spring, when daytime temperatures warm but will drop below freezing at night, sugar maples (Acer saccharum) begin their annual precess of translocation - moving their stored sugars out their roots back up into the tree in preparation for a new year’s growth.

Regardless if sap is collected in traditional buckets or more-efficient tubing systems, the slightly sweet sap has excess water removed to concentrate the sugars into syrup. On average, it takes 40 gallons of sap to make 1 gallon of syrup.

Grade A Light (‘Fancy’) Amber - This is typically produced early in the season when the sugar content of the sap is highest. Its flavor is mild and buttery.

Grade A Medium Amber - This syrup has been boiled longer to achieve the proper sugar content - it has a rich maple flavor.

Grade A Dark Amber - With long boil times, this syrup is quite caramelized and has a strong maple flavor.

Grade B - Darkest and molasses-like, its strong flavor is well-suited for cooking.