Maple syrup taste-test results

written by

Sandra Ressler

posted on

April 5, 2022

Here at Elm Run Farms we have a reputation for having great maple
syrup.  I often say that I wish I had a dollar for every time we heard
something like "Wow, that's some of the best maple syrup I've ever
tasted!"  I'd have a lot of dollars!!

You probably already know that maple syrup can range in color from very
light to very dark.  There are many variables that affect the color, but
it tends to start out lighter at the beginning of the season and get
darker as the season goes on.  This year we made some of the lightest
syrup we've ever made.

Last Saturday, we decided to do a taste test at the market to see which
one folks liked better - the light or the dark.  Light maple syrup is
very sweet, with almost a vanilla-like flavor,  while the dark syrup has
a more robust maple flavor.  At the end of the day...the dark syrup won
with almost three times more votes.  However...many people didn't
actually vote because they couldn't decide which one they liked better!

More from the blog

Maple Syrup in October?!

Maple Syrup in October?!

You know how some people do "Christmas in July" events?  How about maple syrup in October?!  Actually, I'm told it IS possible to make syrup in the fall...any time the weather fluctuates between freezing and thawing, sap is drawn up into the tree and can be harvested.  Apparently the yield (amount of sap/number of gallons of syrup) is not as good, and also the flavor is not quite as good, but we don't have experience with that. Obviously we aren't there yet weather-wise...it's still too warm.  And no, we aren't tapping trees in the fall!  But last spring, we saved bottling time during the busiest sugaring days by filling a 40-gallon barrel to use later.  A few days ago we opened that barrel and bottled the syrup.  So it felt a bit like sugaring season.  And that maple aroma when you walk into the sugar house...I never get tired of that!! Grade B Maple Syrup This past spring we ended up with a bunch of end-of-the-season syrup that we felt was not up to our flavor standards (we have a reputation to protect!) so we weren't planning to sell it.  However, we have since realized that we can make it available as "Grade B" syrup. A few years ago the USDA changed the grading system for maple syrup.  The new system has four Grade A syrups: Grade A Golden:  Delicate taste Grade A Amber:  Rich taste Grade A Dark:  Robust taste Grade A Very Dark:  Strong taste This was done because many people were confused by "Grade A" and "Grade B", thinking that Grade A was a superior quality.  In reality there is no difference in quality, only in texture and taste.  So it's more a matter of personal preference. While the official grading system has changed, many people still refer to "Grade A" and "Grade B" syrup.  Grade B syrup, typically produced later in the season (when sap has a lower sugar content and more microbial activity), has a darker color, bolder flavor, thicker viscosity, and increased minerals.  It is often used in cooking and baking.  Grade B syrup is hard to find as a retail product because much of it goes to bakeries and such.  We now have it available while supplies last.  You can order it here.

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Elm Run Farms

  • 16808 Burkhart Road
    Orrville OH 44667
  • 330-317-7283