No wonder it’s a Canadian icon: our fair country produces 85% of the world’s maple syrup, made from the sap of the maple tree during the spring thaw. There are three grades of maple syrup (ever noticed those numbers on the side of the bottle?) and five for colour. So what do those numbers mean? We’ve broken it down for you, below.
Canada No. 1
The most popular grade for table syrup, you’ll find three classes in this group: extra light and light, which are light in colour and mild in flavour, and medium, which is light in colour but has a rich flavour.
Canada No. 2
Often called “amber,” this grade is made later in the sugaring season and as a result has a richer maple taste. Can be used for cooking or to top a fluffy stack of pancakes.
Canada No. 3
Made at the end of the season, dark syrups have a strong colour and molasses-like flavour.