French Hill Maple

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    • Our Family
    • How Maple Syrup is Made
    • Syrup Grades
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  • More
    • Home
    • About Us
      • Our Family
      • How Maple Syrup is Made
      • Syrup Grades
    • Recipes
    • Tours
    • Gallery
    • Shop
    • Policies
      • Store Policy
      • Shipping & Refunds

French Hill Maple

French Hill MapleFrench Hill MapleFrench Hill Maple
  • Home
  • About Us
    • Our Family
    • How Maple Syrup is Made
    • Syrup Grades
  • Recipes
  • Tours
  • Gallery
  • Shop
  • Policies
    • Store Policy
    • Shipping & Refunds

Maple Syrup Grades

Why are there Different Maple Syrup Grades & What do they Mean?

Syrup grades do not indicate the quality of the syrup, but rather it's color and flavor.  Lighter syrups are produced earlier in the season and have a more delicate flavor and thinner consistency. Darker syrups are produced at the end of the season and have a more concentrated, robust flavor and thicker consistency.  In the end it is all about your personal preference.


Golden Color & Delicate Taste (Formerly Vermont Fancy)

The lightest of the grades, this delicate syrup is great on fruit and ice cream.

Amber Color & Rich Flavor (Formerly Grade A Medium & Dark Amber)

Slightly darker than Fancy syrup, this grade is considered the standard for pancakes.

Dark Color & Robust Flavor (Formerly Grade B)

With a thicker consistency and robust flavor, this grade pairs well with oatmeal and is great on top of yogurt.

Very Dark & Strong Flavor (Formerly Grade C)

With an almost molasses like consistency, this grade is great for cooking. 

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