Certified Organic Syrup

In 2021 we pursued organic certification from Vermont Organic Farmers (VOF). VOF is one of the longest running and most credible organic certification programs. Unfortunately not all certified organic products are created equal.

You might be asking isn’t Maple Syrup inherently organic? Well yes, there is little in the process that could compromise the organic nature of Maple Syrup. The certification checks the cleaning practices, defoamer used, record keeping, labeling, marketing, and land stewardship. In the end, I am glad to see my father get a little recognition for his years of caring for the land and the quality of the final product.

Grades

Syrup Grades, the State of Vermont has three main grades of Maple Syrup, based on the light transmissivity of the syrup. The grades have a typical flavor profile that accompanies the grade of syrup. The grade of the syrup fluctuates through the sugaring season, we can only collect the sap, concentrate it, and measure the resulting grade.

Golden & Delicate

Typically made on the colder days of the sugaring season, this syrup has the purest maple flavor, and a buttery like sensation in the mouth. It is ideal on light flavored pancakes, waffles, and desserts.

Amber & Rich

Typically made in the middle to later parts of the season, this grade can be the perfect balance of the two extremes. The pure maple flavor, gets a little bolder. I often refer it as the Goldilock’s Choice. You can not go wrong with a use of this grade.

Dark & Robust

This grade is made at the end of the season, as the temperatures rise, and the trees get closer to opening their buds. The pure maple flavor can give way to more caramel, vanilla, and smoke like flavors. The darker syrup does stand out when mixed in with stronger flavored ingredients.