Maple Classification
The classification of maple syrup is based on the colour and authenticity of its maple flavour. This helps consumers choose the best syrup for their desired applications.
There are four classes of maple syrup:
GOLDEN, DELICATE TASTE
This syrup comes from sap harvested at the very beginning of the sugaring season. It’s distinguished by its light golden hue and sweet, delicate flavor. It’s a delicious topping for yogurt and ice cream.
AMBER, RICH TASTE
This syrup has a pure, rich taste and an attractive amber color. It’s ideal as an ingredient in vinaigrettes and all sorts of dishes and desserts.
DARK, ROBUST TASTE
This syrup, with its more pronounced, caramelized flavor, is well-suited for cooking, baking and sauces. It’s celebrated for the way it enhances the taste of fruity dishes.
VERY DARK, STRONG TASTE
This syrup is the product of maple sap harvested at the end of the sugaring-off season. Its flavor, more pronounced than any of the previously listed syrups, is rich and distinctive. It colors and perfumes sauces and glazes to perfection. Prior to 2015, this was known as Grade B maple syrup.
There are two grades of maple syrup: Grade A and Processing Grade. Only Grade A maple syrup is sold in stores. It meets the following requirements:
- Free of fermentation
- Uniform in colour
- Free of sediment
- No cloudiness or turbidity
- Maple flavour characteristic of its colour class
- No objectionable odour or taste
Obtained by no other method than concentrating maple sap.
