We’re often asked about the differences between maple syrup grades. In general, lighter grades are usually made earlier in the season. They have a more mellow maple flavor whereas darker syrups are usually produced later in the season from older sap and has a much stronger maple flavor. As temperatures get warmer and the sap gets older throughout the season the sugar starts to naturally break down, these new sugars caramelize quicker when heated, thats why the syrup tends to be darker and have a stronger taste. Just like white/red wine and light/dark beer, neither is better, just personal preference. That is why the industry no longer call dark syrup grade-b, some people took that to mean inferior which is definitely not the case! We do recommend dark or very dark for cooking, sometimes other ingredients in recipes cover up the maple taste with golden/amber. Our dark grade is perfect on pancakes or on anything else! All grades are 67% sugar / 33% water and have the same thickness/sweetness. We usually use golden/amber for our candy and cream and amber for sugar. Lighter grades usually, but not always, crystalize easier and make better and more consistent confections.

Earlier this week we installed this new 8,500 gallon stainless steel tank, replacing four smaller plastic tanks at one of our partners woods where we buy sap. These tanks are easier to clean and can be completely drained each pickup, resulting in higher quality sap. It was a fun task getting it over the ditch and onto our leveled support timbers, hopefully it doesn’t need moved for a long time!