A Tradition of Excellence
Making Vermont’s Finest
Maple Syrup
What’s in a Grade
The Vermont Maple Syrup Grade System is a classification used to categorize maple syrup based on its color, flavor, and clarity, helping consumers choose syrup that fits their preferences. The system follows both Vermont and USDA standards, ensuring consistency across markets.
There are four primary grades:
GRADE A GOLDEN
Golden Color, Delicate Taste: This is the lightest syrup, known for its pale golden color and mild, delicate flavor. It’s often made early in the sugaring season when the sap is fresh and light, making it ideal for drizzling over foods like pancakes and yogurt without overpowering them.
GRADE A AMBER
Amber Color, Rich Taste: Slightly darker than the Golden grade, this syrup has a richer, more robust flavor. It is versatile and popular for everyday use in cooking or as a table syrup. The amber color indicates that it was produced mid-season.
GRADE A DARK
Dark Color, Robust Taste: With a deep, rich color and strong maple flavor, this syrup is often preferred by those who enjoy a more intense taste. It is typically produced later in the season when the sap becomes more concentrated, making it a great choice for recipes where the maple flavor needs to stand out.
GRADE A VERY DARK
Very Dark Color, Strong Taste: This is the darkest and most intense syrup, with a strong, caramelized maple flavor. It is often used for cooking and baking, as the bold flavor can withstand high heat without losing its character. It’s typically made at the end of the sugaring season.
Vermont’s grading system ensures that all syrup is pure maple and free from additives, making it a reliable guide for consumers seeking high-quality maple syrup.
