Why is Vermont's maple syrup so good?

I've had a lot of Vermont syrup when we lived in Boston (and still have land in Vermont) and now live in Canada, where we get the other kind. I don't believe I can tell the difference between syrup from the 2 countries. read more

Natural syrup from the maple tree is pretty even on the good/bad scale. It is like honey; there is no bad honey. Sugar from the acer plant is fairly consistent when it is grown in a wholesome environment without stress. read more

Vermont Pure Maple Syrup is a gourmet food product make from the sugarmaple trees in the Northern hardwood forests of Vermont. The species used for maple sugar production is the hard maple, also called the rock maple or the sugar maple. This species of maple produces sap which contains the highest sugar content. read more

Vermont is known for its maple syrup, in fact syrup from Vermont has its own grading system which is commonly thought to be better than general grade A syrup. Additionally the Maple Syrup Hall of Fame is in Vermont (I know, my grandfather is in it). read more

This species of maple produces sap which contains the highest sugar content. To make Vermont Pure Maple Syrup we simply remove some of the water from the sap. The sap usually comes in at approximately 2.5% sugar we and we remove or evaporate water to bring the sugar content up to approximately 66%. Nothing is added, only water is removed so the ingredients of Vermont Pure Maple Syrup is simple: The concentrated sap of the Vermont sugar Maple Tree. read more

Maple syrup with caramelized, slight vanilla, and woody flavors, less maple flavor than most dark syrups with a hint of alcohol; slightly astringent. Good Camp Pure Maple Syrup 8.5 fl. oz. 8.55: 2.14: Maple syrup with caramelized, slight vanilla and woody flavors, less maple flavor than most dark syrups, noticeable throat burn; slightly astringent. read more