That
familiar
but
complex
flavor
of
maple
syrup
results
from
a
combination
of
natural
sugars,
acids,
and
other
chemical
compounds
that
lend
vanilla,
coffee,
and
chocolate
notes
when
exposed
to
heat
and
the
caramelization
process.
These
and
other
properties–pH,
specific
sugar
content,
microbial
activity–within
the
maple
syrup
will
contribute
to
its
final
color,
along
with
the
overall
length
of
cook
time
and
environmental
factors
like
temperature
and
soil
moisture.
The
maple
sugar
industry
has
set
guidelines
for
color,
and
there
are
four
distinct
shades
of
commercially
available
wholesale
maple
syrup.
They
are
determined
by
the
percentage
of
light
transmission
through
the
liquid
syrup,
and
are
ranked
as
follows:
-
Grade
A
Golden
Delicate
Taste:
75%
or
above;
light
color,
delicate
flavor
-
Grade
A
Amber
Rich
Taste:
50%
to
74.9%;
medium
color,
rich
flavor
-
Grade
A
Dark
Robust
Taste:
25%
to
49.9%;
dark
brown
color,
robust
flavor
-
Grade
A
Very
Dark,
Strong
Taste:
less
than
25%;
near
black
color,
intense
flavor
We
always
use
the
same
process
to
create
maple
syrup,
but
individual
factors
of
each
maple
tree
will
play
a
large
role
in
the
final
color
and
flavor
of
the
syrup.
Higher
sugar
content
generally
results
in
a
darker
syrup,
which
often
is
yielded
from
later
harvests.
Early-collected
sap
often
boils
up
to
be
lighter
in
color.
This
is
a
natural
product
and
factors
like
color,
clarity
and
especially
flavor
are
very
influenced
by
environmental
factors
out
of
any
human’s
control–much
like
the
terroir
of
where
grapes
are
grown
affect
wine’s
flavor.
However,
we
can
adjust
things
like
collection
time,
cook
temperature
and
manner,
and
more
to
yield
the
most
popular
grades
of
bulk
maple
syrup.
All
of
our retail-
and
food
service-grade
maple
syrup
in
gallon
or
bulk
sizes
is
of
the
highest
quality,
regardless
of
color.
Learn
more
about
maple
syrup
grading
here.
