There’s nothing more special than waking up to a stack of steaming flap jacks topped off with real maple syrup. Where does the best maple syrup come from? Some say Vermont, some say Quebec, we say New Hampshire produces the best Maple Syrup around! Our syrup is 100% pure New Hampshire Grade A Medium Amber, with a mouth watering flavor and rich color. We use local producers with a love for the art of Sugaring and you can taste the difference. Try it on crepes, ice cream and apple pie too!
How is it maple syrup made?
In January and February a taphole is drilled in the tree and a spout with either a bucket and hook or tubing attached is placed in the hole and gently tapped in place. In the Spring the sap will begin to flow from the taphole. It takes 40 gallons of sap to make one gallon of maple syrup. The sap is collected into storage tanks and put through a reverse osmosis or RO machine taking a percentage of the water from the sap before boiling. As the water in the sap evaporates, the sap thickens and as the sugar caramelizes. Finally it is filtered, adjusted for density and graded for flavor and color.
Different Grades of Maple Syrup
There are different “grades” of maple syrup, depending on the color. Maple syrup is either classified as grade A or grade B
- Grade A is further categorized into 3 groups: Light Amber, Medium Amber and Dark Amber.
- Grade B is the darkest of them all.
The darker syrups are made from sap that is extracted later in the harvesting season producing a stronger maple flavor. These syrups are usually used for baking or in recipes, while the lighter ones are used directly as syrups.