Maple syrup is the pride of Vermont! Our syrup is produced in the heart of the Green Mountains by the Purinton family, renowned throughout the Northeast for their commitment to quality. The result is a clear and flavorful syrup that is unsurpassed anywhere. Purinton Maple has a half-century of sugaring under its belt, now with about 20,000 taps and a wood-fired evaporator. They supply year-round with their 21,000 gallon sap storage and 6,000 gallon concentrate storage. They average about 300 gallons of syrup per cord of wood. All Vermont Maple Syrup is of equal quality, sugar content, and density. It’s just a matter of personal taste which one you consider the best!
Golden Color/Delicate Flavor (Vermont Fancy) Usually made at the beginning of the maple season. Pour over vanilla ice cream for a Vermont maple sundae, sometimes called the Sugarmakers’ Favorite Dessert.
Amber Color/Rich Flavor (Compares well to the former Medium Amber) Usually made about mid-season and seems to be the most popular for all around use. A good choice for gifts.
Dark Color/Robust Flavor (Compares well to the former Grade B) As the maple season progresses, the syrup darkens in color and develops a more robust maple flavor. Good for all around use, its hearty flavor is a great choice for all kinds of recipes. Pour over baked apples or squash, use as a glaze for meats and vegetables.
Storage Tips: Always refrigerate after opening. To preserve maple’s fresh flavor and prevent crystallization, it can be frozen. Freeze and thaw any number of times, just thaw completely, mixing in any condensation on the top before use.