Maple Syrup

We tap and collect our maple sap the “old fashion way”. Meaning we use a metal spike and bucket at the tree and then collect the sap into larger holding barrels by hand. We then bring it to our evaporator shed and boil it down using a wood burning fire.

Syrup harvested earlier in the season tends to yield a lighter colour.
Golden and Amber grades typically have a milder flavour than Dark and Very Dark which both have an intense maple flavour, The darker grades are good for cooking and baking.

In Canada, maple syrup is classified as:

No. 1 – Extra Light, Light and Medium
No. 2 – Amber, Golden
No. 3 – Dark or any other ungraded category