Maple syrup is one of nature’s true phenomenas. As maple trees grow, they accumulates starch, which converts into sugar. In springtime, when the nights are below freezing, water from the soil is absorbed into the maple tree. During the day, warmer temperatures of about 4 to 5 degrees celsius creates a pressure. This pressure pushes the water back down to the bottom of the tree, making it easier to collect the sap. Sap is usually gathered between early March to late April and takes about 4 to 6 weeks to fully gather.
Any maple tree measuring 8 inches in diameter or more can be tapped. Some larger maple trees can be tapped more than once during maple harvest season. The maximum amount of taps in a season is 3 taps per tree. With this regulation, the tapping does not affect the growth of maple tree.
Once the sap is harvested from the Sugar Bush, the sap is transported to our Sugar House where it is boiled down in our wood-fire evaporator. As the sap boils down, the water evaporates and becomes denser and sweeter making real maple syrup. It takes about 40 litres of sap to make 1 litre of syrup, so we need to boil off 39 litres of water. After the evaporation process is complete, our finished product gets bottled and shipped out to one of our three selling locations.
Golden occurs early in the season.
Amber occurs the middle of the season.
Dark occurs later in the season.
All grades have the same amount of sugar and thickness to them. So what's the different between grades? It all comes down to individual taste preference. The Golden grade has a lighter, more delicate flavour compared to the Amber grade which has more of a traditional maple flavour. The Dark grade has a heavier, more robust, maple flavour than both the Golden and Amber grades, but all grades are excellent for general use.