Beginning in 2015, new standards for grades of maple syrup were introduced by the International Maple Syrup Institute (IMSI), and the Canadian government has adopted the changes.
Syrup produced at the beginning of the season is somewhat lighter in color and flavour. At the end of our season, syrup gets darker and has a stronger, more intense maple flavour. We like the lighter grades in our coffee and smoothies, but prefer the darker ones for cooking, baking and everything else!
Understanding the New Syrup Grades:
The previous labels are on the left; find your favourite and look to the right for our suggestion.