Pure Vermont maple syrup is strictly graded according to Vermont standards for color, flavor, and density. As of January 1, 2014, the grades have changed to comply with new international standards. Each time we boil, a sample is taken and graded Golden Color/Delicate Flavor, Amber Color/Rich Flavor, Dark Color/Robust Flavor, Very Dark Color/Very Strong Flavor, accordingly. Each grade has the same weight and maple sugar content.
“Golden Color/Delicate Flavor” (Vermont Fancy) Usually made at the begiinning of the season, it is the lightest in color, and has a light, delicate maple taste.
“Amber Color/Rich Flavor” (compares well to Medium Amber) Usually made about mid-season it is slightly darker and the maple flavor is more evident.
“Dark Color/Robust Flavor” (compares well to Grade B) As the maple season progresses, the syrup darkens in color, and develops a more robust maple flavor.
“Very Dark Color/Very Strong Flavor” (even darker than B!) Produced at the end of the season, it’s perfect for cooking when a pronounced maple flavor is desired.
Maple syrup should be stored in a cool, dark place until opened. Once opened, it must be refrigerated.