At Silloway Maple our maple syrup is produced from native maple trees that are managed carefully, to promote optimum growth and productivity. We use all renewable resources—boiling the sap over a traditional wood fire and using solar power to generate the power for the sugarhouse needs. Our maple syrup wins many awards for top quality, being judged on density, clarity, color and flavor.

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.