Four different grades are generally used for distinguishing maple syrup: Grade A Light Amber, Grade A Medium Amber, Grade A Dark Amber, and Grade B.
Grade A Light Amber is the lightest colored of the syrups, generally produced during the earliest part of the season, and has the most delicate flavor. This grade is wonderful for producing the finest maple candies and sugars. It can be used on pancakes, waffles, french toast, and fresh fruits.
Grade A Medium Amber is darker than the Light Amber, has a slightly more pronounced maple flavor, and is a great topping for ice cream, fresh fruit, and the usual pancakes, waffles, and french toast.
Grade A Dark Amber is produced during the middle of the season, as the weather warms. It has a rich maple flavor and is a great choice for baking as well as as table syrup. This syrup is terrific as a glaze for ham and a sweetener for baked beans and squash. When using in baked goods, make sure you adjust the liquids slightly.
Grade B is the darkest of the syrups and has the strongest maple flavor. This is the last syrup produced during the season and has a very intense maple flavor and dark, rich color. This is usually the best syrup for cooking because of its strong flavor.
We are often asked if our maple syrup is organic. We simply boil the sap of our sugar maple trees. Nothing is added to our sap or the resulting syrup. The certification process to legally label an item as organic is expensive, time consuming, and differs from state to state. We have opted not to pay the fees to be certified as organic at this time. The bottom line is that our syrup is organic but it is not "certified" organic.