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 it is 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.

Understanding the Four Grades of Maple Syrup

There are four different grades of maple syrup to enjoy: golden delicate taste, amber rich taste, dark robust taste and very dark strong taste. Each is harvested at a different time during the sugaring season, which gives them all a different strength, colour and flavour. As a result, they are also more suited to different uses when adding them to food and drinks.

Grade A - Golden (Delicate Taste)

Made with sap harvested from Canadian maple trees at the beginning of the season, as its name suggests, golden delicate taste syrup is the lightest maple syrup in colour, letting the most light penetrate.

In terms of flavour, golden delicate maple syrup is subtle and very mild and is often described as honey-like. It shouldn’t be confused with golden syrup, which is typically made from sugar beet or pure cane sugar mixed with citric acid and water.

In contrast, golden maple syrup has only one ingredient: maple sap. Its light flavour and colour make it best suited as an unheated topping drizzled over desserts, pancakes and breakfast yoghurts.

Grade A - Amber (Rich Taste)

A classic maple syrup, amber rich taste is produced from sap collected mid-season. With a warm amber colour, it has a rich flavour profile, as its name indicates. This makes it extremely popular as a general-purpose maple syrup for sweetening breakfast meals, but also flavouring roast vegetables, dips and salad dressings.

Grade A - Dark (Robust Taste)

A product manufactured from sap later in the season, Grade A dark robust taste maple syrup was once officially referred to as Grade B. Far darker in colour compared to golden delicate and amber rich, dark robust also has a deeper and more pronounced maple flavour.

It keeps its nutritional properties, flavour and colour at higher heats, making it superb for savoury marinades for roasted meats and baked dishes.

Grade A - Very Dark (Strong Taste)

A syrup made with sap harvested at the close of the season, very dark strong taste is the boldest and darkest syrup available. It features an intense, caramelised flavour that is an excellent addition to barbecue sauces, meat glazes and heavily baked goods like fruit cakes and brownies.

Old Maple Syrup Grading Systems

As of December 31, 2014 in Canada and March 2, 2015 in the United States, maple syrup grades have been harmonised under the same defined grade names and classifications.

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, which previous grading systems did not require:

• 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