Maple syrup is Categorized and graded based on four characteristics:
There are several different grades of maple syrup. Sap tapped at the beginning of the harvest season is generally clearer and lighter in taste. As the season advances, maple syrup becomes darker and more caramelized in flavour. This natural sweetener offers a variety of flavour components, and can be used in both sweet and savoury dishes.
In Quebec, which produces most of Canada’s maple syrup, the grades of all the 200,000 barrels produced year to year are determined quite precisely using a spectrophotometer which measures the amount of light passing through the syrup. The percentage of light determines the final grade of the maple syrup.
Quebec maple syrup goes through scrupulous hand testing by quality inspectors who test, taste and classify all the barrels. There are four grades of 100% pure Canadian maple syrup. Varied, subtle and delicious, they’re all a pleasure to explore!