Below is a list of all known varieties for Maple Syrup. Click on a variety name to view more detailed nutrient and sourcing information.
| Variety Name | Description |
|---|---|
| Bourbon Barrel-Aged Maple Syrup | Maple syrup that has been aged in used bourbon barrels, infusing it with notes of vanilla, oak, and caramel. |
| Maple Cream (Maple Butter) | Pure maple syrup that has been boiled, cooled, and stirred until it reaches a smooth, spreadable, and creamy consistency. |
| Maple Sugar (Granulated) | Pure maple syrup that has been boiled until it crystallizes, then ground into granules. A direct substitute for white sugar with a rich maple flavor. |
| Maple Syrup (Grade A, Amber/Rich) | Formerly Grade A Medium Amber. The most common table syrup, with a full-bodied, rich maple flavor and amber color. |
| Maple Syrup (Grade A, Dark/Robust) | Formerly Grade B. Harvested late in the season, with a dark color and a strong, robust, and complex maple flavor. Good for baking. |
| Maple Syrup (Grade A, Golden/Delicate) | Formerly Grade A Light Amber. Harvested early in the season, with a light, golden color and a very mild, delicate maple flavor. |
| Maple Syrup (Grade A, Very Dark/Strong) | Formerly Grade C. Very dark and has an extremely strong, almost molasses-like flavor. Used commercially. |
| Maple-Flavored Syrup (Pancake Syrup) | A common commercial table syrup, typically made from corn syrup, HFCS, and artificial maple flavoring. (Linked to Maple for comparison). |
| Sycamore Syrup | A rare syrup made from the sap of the sycamore tree. It has a light, delicate flavor with notes of butterscotch and caramel. |