Maple Syrup Grades
GRADE A: GOLDEN COLOR & DELICATE TASTE Formerly: Fancy This syrup—made in colder climates, usually sometime in late February—is the first syrup of the season to be tapped, so it's the lightest in color and the most delicate in flavor. To be able to really taste its light flavor, it's best for traditional uses: drizzled over pancakes, waffles, oatmeal, and yogurt. GRADE A: AMBER COLOR & RICH FLAVOR Formerly: Grade A: Medium Amber or Grade A: Dark Amber A bit darker in color, this grade is made mid-season, and has a smooth, more rounded flavor. GRADE A: DARK COLOR & ROBUST FLAVOR Formerly: Grade A: Dark Amber or Grade B One step up in flavor, this grade has a stronger and deeper flavor—it's almost brown sugar-like. GRADE A: VERY DARK & STRONG FLAVOR Formerly: Grade C This grade is by far the most robust and maple-packed of all the grades. With the previous grading system, this syrup, which is the last to be tapped in the maple season, was actually not sold commercially. Instead, it was sold to factories and candy producers to make things like maple candy. |