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Syrups

Maple syrup is made only during a few weeks of the year when in late winter when nights are freezing but days are not. During the days, the sap warms and expands, pushing its way through our taps. Early in the maple season, the sap produces the lighter syrup (in color and flavor) - Amber Rich Grade. Later in the season, as the tree wakes up from its dormant winter state, the sap develops a more robust flavor and darker color - Dark Robust Grade. When the leaves of the trees start to bud in early spring, the sap that flows starts to change from the sweet maple we know and love to a more bitter, earthy flavor. Most syrup companies today go for quantity over quality and produce even after the flavor has gone off, then blends it with syrup from earlier for one mediocre uniform flavor. We bottle our syrup to let the Grades shine - never blended, distinct, and with the best flavor.