Exactly what I want out of a Grade A Amber Rich!
Grade A this, Grade A that! The maple syrup business really doesn't brand itself very clearly, does it? Thankfully, I've done the homework for you. If you already know your syrup, skip to the end of my review. Maple syrup is graded not on "quality" or the way it is made or how much maple sugar is in it, but rather on the color, which corresponds to when the syrup was extracted and the sort of flavor you can expect from it. Maple syrup is divided into 4 Grade A varieties; the scale was changed a few years back, so all syrups are classified as "A" now, because the former scale was very misleading. Here's the scale, by my own measure: Grade A Golden: the earliest and palest of syrups, this has a very delicate flavor, and is rather light on the maple taste. If you're looking for an exceptionally light touch of maple, Golden is certainly an option, but personally, I don't prefer it. Grade A Amber: This is the syrup I'm reviewing right here. These syrups are slightly darker in color than Golden and extracted relatively early in a season, giving it a more definitive, yet soft maple flavor, as well as lovely hints of vanilla, thanks to the natural vanillin content of the syrup. I adore this over waffles, but it's also critical to my maple ice cream (a smash-hit whenever I serve it, if I may say so) and a few other baking projects. As someone who loves vanilla and a sweet taste of maple, this is my go-to. Grade A Dark: This is probably the syrup most are familiar with; it's darker still, and has a strong maple flavor. The vanilla notes we expect from the Amber are nearly completely obscured by the richness of the maple, giving it that sturdy, no-nonsense sweetness that you'd expect of a good-quality diner maple syrup. Grade A Very Dark/Strong: This is typically exclusively used by serious chefs; it's the last syrup of the season and the color is exceptionally dark, with the maple flavor becoming almost unwieldy for a mere bed of pancakes. I've heard a friend who uses this in place of molasses in some recipes, but I'd steer clear of serving this with breakfast unless you're looking for the most intense flavor there is. ---- That bit of syrup knowledge laid down, I have to say that Butternut Mountain Farm is my preference for maple syrup these days. This Grade A Amber Rich is so versatile; I love it over waffles, where it provides a nice, maple sweetness that isn't overpowering or too rich. It's fantastic in baking, and when I'm not making maple-flavored ice cream with it, I'm drizzling a little on top of a simpler vanilla with some walnuts for a tasty treat. I think the quality is superb and I highly recommend it! Read more
