Maple Syrup Grades

Our 100% Pure Canadian Maple Syrup is a great alternative to processed sugars and sweeteners

Grades, Colour and Flavour

The maple syrup grading system is built on a combination of the flavour and translucence of the syrup.

As a general rule of thumb, the lighter maple syrup grades are produced earlier in the harvesting season when the weather is colder, whilst the darker grades emerge later in the season when its warmer.

There is no such thing as the ‘best’ maple syrup, just the grade that’s right for you.

Pure maple syrup is classed into four different Grade A categories. All these grades are equal when it comes to sugar density and purity. However, they are harvested at different times, impacting key qualities like their colour and depth of flavour. As a rule of thumb, the darker and less transparent the maple syrup you buy, the stronger its caramelised maple flavour is.

All authentic pure maple syrups being sold to consumers now carry “Grade A” as their official classification.

Does all Grade A maple syrup taste the same?

While they may all carry the Grade A classification, this doesn’t mean that all pure maple syrups taste the same. Each of the four varieties may share the same sugar content and density, but they are differentiated by their colour and intensity of flavour. Grade A maple syrup flavour ranges from delicate sweetness to an intense caramel taste, and is directly impacted by when the sap was harvested from maple trees during the sugaring season.

Does all Grade A maple syrup look the same?

The appearance of pure maple syrup can differ greatly, even though they are all classified as Grade A. Syrups from saps harvested earlier in the season allow more light to pass through them, with the lightest being golden colour and delicately tasting, followed by an amber colour and rich taste. Later in the sugaring season, sap is collected to create a dark colour and robust taste.

Which maple syrup grade is best?

All maple syrups with a Grade A classification are equal, with no syrup superior to another. However, the four different varieties have unique qualities that can make them more suited to different tastes and uses.

Golden delicate is a lighter syrup, which means it is best enjoyed in dishes when heating isn’t required, so it retains its flavour and nutrients. As such, it’s popular on pancakes, French toast and waffles, drizzled on desserts and yoghurt and in cocktails and salad dressings. Amber rich is considered an excellent everyday option, while dark and very dark syrups have a stronger flavour for coffee, cooking and baking, and don’t lose their nutritional value, even at high heats.

Old Maple Syrup Grading Systems.

As of December 31, 2014 (Canada) and March 2, 2015 (United States) Maple Syrup grades have been harmonised under the same defined grade names / classifications ⁱ.

Things are far more complicated than this table makes out, but it is a rough guide to help you find your favourite maple syrup.

The new grading system requires maple syrup to meet the following requirements, previous grading systems did not require this:

• free from fermentation
• uniform in colour
• free from sediment
• free from any cloudiness or turbidity
• maple flavour characteristic of its colour class
• free from any objectionable odour or taste
• produced from 100% concentrated maple sap