OUR MAPLE SYRUP GRADES
Understanding the Colors and Flavors of Pure Vermont Maple Syrup
At Fradette's Maple Syrup, we take pride in offering the full spectrum of Vermont maple syrup grades. Each grade has its own unique color, flavor profile, and best uses. All of our grades are 100% pure maple syrup with nothing added—just different characteristics that develop naturally during the sugaring season.
Golden Color, Delicate Taste
Appearance:
Light, golden amber color
Flavor:
Subtle, delicate maple flavor
Harvested:
Typically early in the sugaring season
Perfect For:
Drizzling over pancakes and waffles
Sweetening yogurt and oatmeal
Adding a gentle maple flavor to delicate desserts
Maple cream production
Amber Color, Rich Taste
Appearance:
Medium amber color
Flavor:
Pure, classic maple flavor with more depth
Harvested:
As the sugaring season progresses
Perfect For:
Traditional pancake and waffle topping
Sweetening beverages like coffee or tea
Glazing salmon or ham
Everyday table syrup
Dark Color, Robust Taste
Appearance:
Darker amber color
Flavor:
Stronger, more pronounced maple character
Harvested:
Mid-to-late sugaring season
Perfect For:
Baking and cooking applications
Adding depth to marinades and sauces
Creating signature cocktails
Those who prefer a more intense maple flavor
Very Dark Color, Strong Taste
Appearance:
Deep, rich brown color
Flavor:
Bold, hearty maple flavor with caramel notes
Harvested:
Late in the sugaring season
Perfect For:
Baking recipes calling for molasses or brown sugar
Adding robust flavor to savory dishes
Creating signature glazes and barbecue sauces
Maple Syrup Tasting Notes
Just like fine wine, maple syrup flavor can vary slightly from year to year based on the weather, soil conditions, and time of harvest. Our family personally tests and grades each batch to ensure it meets our strict standards for quality and flavor.
Our Promise:
Whichever grade you choose, you'll enjoy the pure, natural sweetness that only comes from maple trees nurtured on our Vermont family farm—where we've been perfecting our craft since 1960.
Did You Know?
The Vermont grading system provides a standardized way to identify maple syrup characteristics, but the grade doesn't indicate quality—all grades are equally pure and delicious! The difference is simply in color and flavor intensity, allowing you to choose the perfect syrup for your taste preferences and culinary needs.
How Maple Syrup is Made
From our trees to your table, maple syrup production blends time-honored traditions with sustainable practices:
1. Tapping: In late winter, we carefully tap our maple trees to allow the sap to flow without harming the trees.
2. Collecting: The clear maple sap flows from the trees through a network of tubes to our sugarhouse.
3. Boiling: We boil the sap in our evaporator, concentrating it from 2% sugar to pure maple syrup at 66.9%.
4. Filtering: The syrup is filtered to remove any natural sediment, ensuring a clear, pure product.
5. Grading: Each batch is taste-tested and graded according to Vermont's standards for color and flavor.
6. Bottling: The finished syrup is hot-packed into sterilized containers to preserve its natural goodness.
“Best maple syrup on the planet!!”
– CBranch