Ackermann warns that, while some companies might use "Vermont" on their label, the product may be made with high fructose corn syrup instead of the real stuff. (Sugar free real maple syrup doesn't exist, they note).Īdditionally, there should only be one ingredient, just maple syrup. When shopping for maple syrup, you should look for a label that says "100% Pure Maple Syrup" not "Pancake Syrup" or "Sugar Free Syrup" Ackermann recommends. So if you’re a maple syrup fan, don’t be surprised if the bottle you have from one farm varies greatly from another embrace the differences! The weather can also play a huge role in the grade of syrup "a cold stretch will give you a higher sugar content in the sap, while a long stretch of warm weather will cause the sugar content in the sap to be lower," Ackermann says. Believe it or not, our syrup actually tastes different from syrup that's made only 10 miles away." According to Ackermann, "factors like soil, the type of equipment that's used, and tree variety help to determine the differences of what each syrup tastes like. What is so unique about maple syrup is how much it can vary from bottle to bottle. Note that if you find a flavored syrup, this does not impact the grade because "grading is done as soon as the syrup is made during sugaring season, so adding infusions later on won't affect the grade," Ackermann says. Previously, there was a Grade A, Grade B, and Grade C, but this system was misleading and consumers could interpret "that there was a quality difference and that some were inferior to others, when this was not the case," Ackermann says. The grades are now: Grade A Golden Delicate, Grade A Amber Rich, Grade A Dark Robust, and Grade A Very Dark Strong Taste. According to Caitlin and Ian Ackermann, Owners of Ackermann Maple Farm in Cabot, Vermont, "The new grading system is all called Grade A, with different levels within the Grade that better describe the taste and color." There may be confusion when it comes to syrup grades, and this is because the system has recently changed. It is aged in oak bourbon barrels, and the result is a rich, multilayered syrup you'll want to use on more than pancakes. If you want something more unique, go with the Crown Maple Bourbon Barrel Aged Organic Maple Syrup. It's bold, balanced, and just the right amount of sweet. Weight: 33.8 ounces | Grade: Grade A Dark Robust | Made in: VermontĪnderson’s Pure Maple Syrup checks all the boxes when it comes to both taste and price. However, we don't mind since the money is going directly to Ackermann Maple Farm. In addition to the cost of the liter of maple syrup, the company charges for shipping it to your door, so be prepared for the total to go up. They also offer aged and infused maple syrups, like bourbon-aged and cinnamon-infused which contain real cinnamon sticks. Their original maple syrup comes in amber rich, dark robust, and golden delicate grade A varieties, and each one has a smooth and perfectly sweet flavor that can please a crowd. Each bottle of syrup is poured and personally sealed by the co-owners, Caitlin and Ian Ackermann, to ensure strict quality control. The maple syrup, which is boiled using a natural wood fire, comes from over 6,400 trees on a family farm in Cabot, Vermont. Vermont is a leading producer of maple syrup, and the Ackermann Maple Farm does the state proud with its pure maple syrup. Weight: 32 ounces | Grade: Grade A Very Dark | Made in: Wisconsin It is more expensive than some brands at your local grocery store, but we call it "a luxury that is worth having." Plus, because of its size, it will last longer. Some pure maple syrup can be an investment, and Anderson syrup is no exception. It weighs 2 pounds and may be hard to pour from for some, as the handle is small and only allows for a finger or two to grip it. Basically, it checks all the boxes for what you think of when you think of maple syrup: thick, flavorful, sweet, aromatic, sticky, deep in color,īe mindful when pouring from the jug, though. The Wisconsin-sourced maple syrup has a perfectly balanced flavor that’s robust, somewhat smoky, and full, making a little bit ideal for all uses from a pancake or oatmeal topping to a sweetener for your yogurt or savory dishes. The Anderson family has been making maple syrup since 1928, and their expertise and dedication are apparent in its grade A very dark amber maple syrup. If you’re looking for the perfect maple syrup, Anderson’s has you covered.
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