Maple syrup is a syrup usually made from the xylem sap of sugar maple, red maple, or black maple trees. In cold climates, these trees store starch in their trunks and roots before the winter; the starch is then converted to sugar that rises in the sap in the spring. Maple trees can be tapped by boring holes into their trunks and collecting the exuded sap. The sap is processed by heating to evaporate much of the water, leaving the concentrated syrup.
Maple syrup was first collected and used by the indigenous peoples of North America.The practice was adopted by European settlers, who gradually refined production methods.
Grade A: Golden Color with Delicate Taste
Grade A: Amber Color with Rich Taste
Grade A: Dark Color with Robust Taste
Sap is often boiled in a "sugar house" (also known as a "sugar shack" a building louvered at the top to vent the steam from the boiling sap.
Vermont is the biggest US producer during the 2013 season, followed by New York and Maine