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Maple Syrup Grades

Golden with Delicate Taste (Formerly Fancy Grade) Light golden color with a mild, delicate taste. Excellent as a table syrup or over ice cream or yogurt.

Amber with Rich Taste (Formerly Medium Amber Grade) Medium amber color and a more pronounced maple flavor makes it very desirable for pancakes, waffles, french toast and cereals. A great all-purpose syrup.

Dark with Robust Taste (Formerly Dark Amber Grade) Dark amber color and robust flavor, slightly enhanced by sweet caramel taste makes it an excellent choice for any of the above uses or as a flavoring in preparing many recipes.

Very Dark with Strong Taste (Formerly Grade B) This syrup has a strong flavor that translates well to cooking, where the maple flavor will carry through to the finished dish.

Storage Tips: Always refrigerate after opening. To preserve maple’s fresh flavor and prevent crystallization, it can be frozen. Freeze and thaw any number of times, just thaw completely, mixing in any condensation on the top before use.

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$120. to $150. – shipping $5.
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This is what it takes to make one gallon of pure Vermont maple syrup.

It takes four maple trees, at least 40 years old, growing in the mountain “sugarbush” to yield enough sap in the annual six-week season to produce one gallon of maple syrup.

It takes a “gathering crew” to work in the “sugarbush” daily during March and April, often walking through deep snow while wearing snowshoes, to collect the fresh sap and transport it to the sugarhouse.
It takes a four-foot log sawed, split, dried and burned in a raging fire to produce enough heat in the “arch” under the evaporator to create the evaporation which will concentrate 40 gallons of maple sap into one gallon of pure maple syrup.

ONLY ONE GALLON!

It takes members of the sugarmaker’s family, as well as other help when required, to continually fire the arch, operate the evaporator, filter, grade, and pack each gallon of syrup.
SO—if you had to cut the wood, tap the trees, work the “sugarbush,” transport the sap, stoke the fires and pack the syrup to comply with the nation’s only strictly enforced maple laws, how much would you ask for a gallon of syrup?