Maple syrup can vary drastically at different times of the harvest season. All syrup is classified by color and flavor profile in to four classes of Grade A, and if any off flavors are present it gets classified as commercial or processing grade syrup. When choosing the grade of syrup to use for your application, it is important to consider the major differences between each grade in terms of color and flavor profile.
This is the lightest grade in terms of color and flavor. It has a delicate maple essence and often contains buttery and vanilla notes. It is best used when you want to include maple syrup for all of the benefits it provides but do not want a strong maple profile to shine through the in final product.
This is the most common grade of maple syrup we produce- it is often described as the ‘true maple flavor.’ It has significantly stronger maple flavor than Grade A Golden Delicate but usually lacks the slight caramel flavor notes often found in Grade A Dark Robust. This is best to use in applications where you want ‘true maple flavor’ without heavy caramel or molasses notes.
This has a distinct, robust maple flavor with notes of caramel and brown sugar. It is made later in the season and is the grade of maple syrup that the artificial pancake syrups try to imitate as much as possible. You should choose this grade when you want to make sure that sufficient maple flavor comes through in your final product while avoiding any particularly strong brown sugar or molasses notes.
This has a very strong maple flavor that is complimented with notes of burnt sugar, brown sugar, and molasses. When you need a lot of maple flavor and brown sugar notes to come through in your final product, people often choose this grade. It is made at the very end of the season for only a few days and we typically have the least amount of this grade.
At the end of every season, when temperatures start to warm up, the sap flow slows down considerably and the chemical composition of the sap changes. The syrup made from this sap usually contains some “off-flavors” that prevent it from being classified in to one of the four categories of Grade A syrup. This is often referred to as Processing, Commercial, or Industrial Grade maple syrup and is best used as an ingredient in foods that contain other strong flavors, such as sausage.
A testament to our steadfast commitment to sustainability, quality, and responsible forest management.
Co-founded by Dr. Michael Farrell, The Forest Farmers emerged from years of research to harness the diverse richness of our native woodlands. We craft unique syrups from maple, birch, walnut, beech, and other rare tree species, offering the world's most diverse plant-based syrups. We are a leading supplier of certified organic tree saps and syrups used by the most innovative food and beverage companies nationwide.
