Maple syrup grades are determined with a spectrophotometer, an instrument that measures the amount of light going through the maple syrup. The percentage of light in maple syrup determines the final grade..
Each grade has a different percentage of light.
Quebec province is the only place in North America that has quality inspectors who test, taste and classify its 200,000 barrels of maple syrup produced by the 7,300 producers each year. This is done by hand. A quality inspector can taste up to 250 samples of maple syrup every day.
Quebec bulk maple syrup producers are the only one in the world to have their products tasted and classified by a third party, giving a guarantee of authentic experience, taste and grading.
There are four grades of 100% pure Canadian maple syrup. Varied, subtle and delicious, they are a pleasure to explore!
Extra Light maple syrup
Primarily produced from the syrup collected at the very beginning of the season. Recognisable by its light colour and sweet, delicate flavour.
Light maple syrup
Harvested after the Extra Light syrup and relatively light in colour. It has a pure, delicate taste. Ideal in vinaigrettes or drizzled over sweet and savoury dishes.
Medium maple syrup
The most commonly used syrup, harvested after Light syrup. Its more pronounced maple flavour is perfect for cooking, desserts and sauces.
Amber maple syrup
Darker in colour. Rich, distinctive flavour that is more pronounced than that of Medium syrup. Recommended for sauces and glazes.
