Maple syrup is graded based primarily on its color and flavor, with the darkness of the color correlating to the intensity of the maple flavor.
The grading system focuses on these two key characteristics:
- Color: This is measured using a light transmittance test. The more light that passes through the syrup, the lighter the color.
- Flavor: The flavor profile corresponds directly with the color. Lighter syrups have a more delicate taste, while darker syrups have a stronger, more robust maple flavor.
Here's a simplified overview of the grade categories:
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Golden Color, Delicate Taste: This grade is the lightest in color and has a subtle, refined maple flavor.
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Amber Color, Rich Taste: This syrup boasts a richer, more pronounced maple flavor than the Golden grade.
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Dark Color, Robust Taste: As the name suggests, this grade features a darker color and a more intense maple flavor.
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Very Dark Color, Strong Taste: The darkest grade, this syrup has a very strong and bold maple flavor, often used for cooking and baking when a strong maple presence is desired.
Therefore, the grading process assesses the syrup's color and associates a corresponding flavor profile to determine its final grade. The darker the syrup, the stronger its maple flavor.
