New York Times writer declares widespread praise for maple syrup

Michael Sullivan, a buying guide and kitchenware writer for the New York Times, has described all 26 maple syrups he tested for a recent article as at least “pretty good”.

With family in Massachusetts, Sullivan is no stranger to the joys of maple sugaring season in New England come spring. However, having grown up in California, the journalist was once more familiar with varieties of corn syrup which are maple syrup ‘flavoured’ rather than the real product.

Now, after sampling a broad variety of 100% pure maple syrup, Sullivan has remarked on the undeniable consistency of the organic product, which is made from the boiled sap of maple trees.

Sullivan reported:

“We were happy to discover that nearly every sample in our lineup was pretty good. Maple syrup that’s 100% pure is likely going to be delicious poured over morning flapjacks, drizzled across waffles, and stirred into yogurt or tea.”

One dark robust maple syrup reviewed was described by Sullivan as having notes of coffee, raisins, bourbon and vanilla.

Maple syrup producers have been known to store pure maple syrup in emptied bourbon barrels. As it ages, it absorbs flavours from the barrel and the bourbon, and the result is a tasty syrup with notes of oak and caramel.

Despite very small traces of alcohol being present in the resulting infused maple syrup, it would be classed as a non-alcoholic product in the UK, because the syrup contains less than 1.2% alcohol.