Information on Maple Syrup Grades

Golden Color with Delicate Taste

Usually made at the beginning of the new maple season, this syrup was once known as “Fancy” in a previous grading system. Subtle maple flavor is best appreciated when used on pancakes or waffles or paired with rich dairy items like yogurt or vanilla ice cream. Try it over Greek yogurt or for a simple but elegant dessert, simply pour this grade of Vermont syrup over vanilla ice cream.

Amber Color with Rich Taste

Usually made about mid-season and often seems to be the most popular for all-around use. Full of characteristic maple flavor, this syrup is equally as good over waffles as it is in salad dressings, cocktails, or in a maple-sweetened barbecue sauce. If you're only going to have one grade of Vermont maple syrup in your kitchen, make it Amber Color with Rich Taste.

Dark Color with Robust Taste

As the maple season progresses, the syrup darkens in color and develops a more robust maple flavor. Good for all around use, its hearty flavor is a great choice for all kinds of recipes. Pour over baked apples or squash, use as a glaze for meats and vegetables, or sweeten baked goods. This grade pairs well with smoky and spicy flavors like chipotle peppers, sriracha, or bourbon.

Very Dark Color with Strong Taste

Produced at the end of the season, it’s perfect for cooking and baking. When you need a strong maple flavor in a bread or cookie, ice cream, or barbecue sauce, this is the grade of choice.

Maple Knowledge

• Maple syrup is made by removing water from the sap of a maple tree until it reaches a certain density. That’s it, nothing is added and only the water is removed leaving behind the naturally existing vitamins, minerals, antioxidants and the AMAZING flavor found in the tree sap. (Check out our nutrition page for more information)

• Vermont broke a record by producing 2.5 million gallons of maple syrup in 2022. New York produced 845,000 gallons and Maine produced 672,000 gallons.

• Maple syrup can be used in your coffee as a replacement for cane sugar. It gives the coffee a subtle maple flavor.

• Real maple syrup can only be produced during a short period in the spring. There must be freezing temperatures at night and it must warm up enough during the day to thaw out the tree trunks. These conditions that only exist for a few weeks in the spring are what drive all maple syrup production.