Maple syrup

Grades of Vermont Maple syrup (U.S.)

Vermont Fancy (AAA)

• Light Amber color, delicate maple bouquet
• Delightfully mild maple flavor, excellent on ice cream or on foods which permit its subtle flavor to be appreciated

Grade “A” Medium Amber

Medium Amber color, pronounced maple bouquet
Characteristic maple flavor; popular for table and all around use

Grade “A” Medium Amber

• Medium Amber color, pronounced maple bouquet
• Characteristic maple flavor; popular for table and all around use

Grade “A” Dark Amber

• Dark Amber color, robust maple bouquet
• Heartier maple flavor; also very popular for table and all around use

Grade “B”

• The strongest and darkest table grade maple syrup
• Some people prefer this syrup for the table and its stronger maple flavor makes it the best grade for cooking

Vermont Climate

Vermont has an ideal climate for growing sugar maple trees; an ideal climate for good sap flow; and a syrup making know-how which has been handed down from generation to generation. An air of romance associated with this long established industry calls back many people each year to hear the roar of the raging fire, to inhale the sweet aroma of the boiling syrup, and to partake of the unmatched flavor of Vermont maple syrup.
Approximately forty years are required to grow a maple tree large enough to tap.
A tree ten inches in diameter is considered minimum tappable size for one tap. Some trees are large enough for more than one tap. It takes approximately 40 gallons to produce one gallon of syrup. The normal maple season lasts 4 to 6 weeks, sometimes starting as early as February in southern Vermont and lasting into late April in northern Vermont.
Vermont has a strictly enforced maple grading law controlling standards of density, flavor and color. The grade of maple syrup must be plainly and correctly marked on each container, along with the name and address of the producer.

*resource: Vermont Maple Sugar Maker’s Association and Vermont Maple Foundation*