Native Americans were the first to discover the fact that sap from maple trees could be processed into maple syrup and sugar. While there are no authenticated accounts of how this process was discovered, there are several interesting legends.

One popular legend is that a Native American chief hurled his tomahawk at a tree which happened to be a maple, and the sap began to flow. The clear liquid that dripped from the wound collected in a container on the ground below. His wife, believing the liquid was water, used it to cook venison. Both the meat and the sweet liquid that remained were found to be delicious. Retracing what had happened, they discovered the sweet sap from the maple tree made the difference. The process was repeated and the rest is now history.


Maple Syrup Flavors and Grades

The first runs of maple sap in the early spring make the Grade A Light Amber syrup. This treasured syrup, with its delicate maple flavor, is used to make maple cream, candy and sugar. Many prefer it as a table syrup.

Gradually, as the maple season progresses, the syrup darkens a shade to Grade A Medium Amber. This product bears a richer maple flavor and is great for pouring over pancakes, ice cream or oatmeal. This grade is also used for making maple cream and sugar.

Nearing the end of the 4-6 week season, the syrup darkens again to Grade A Dark Amber, which is also a choice table syrup. With its stronger, more robust maple flavor, it can also be used for cooking.

At the very end of the season, some maple producers make a small amount of Grade B syrup, which is darker yet and has a strong maple flavor. Although some folks enjoy it as a table syrup, it is primarily used in cooking.

New Hampshire has a mandatory maple syrup grading law. Pure NH syrup must adhere to some of the strictest standards for density, clarity, color, and flavor. Maple inspectors enforce these laws and assist producers in maintaining high standards and superior quality in their maple products.

Just a Few Facts About Maple Syrup:

• It takes 40 gallons of sugar maple sap to make one gallon of pure NH Maple Syrup.
  

• It takes freezing cold nights and warm sunny days with temperatures in the 40's+ before the maple sap will run.
  

• It takes approximately 40 years for a sugar maple tree to reach tapping size. The sugar maples need to be tapped, the lines run, the buckets hung, the sap gathered daily, the wood cut, the fires watched, the sap boiled down to syrup, and the maple syrup packaged and labeled before it reaches your table.
  

• Our pure NH Maple Syrup is 100% FAT FREE.