Pure Vermont Maple Syrup is perfect for pancakes, waffles, French toast, baking, ice cream topping, sweetening winter squash, making bread, pies and cakes. Vermont produces the most maple syrup in the country and the Luce Family is very proud of the syrup made from the 7000 trees that are tapped at Sugarbush Farm.
The sap is boiled down the old fashioned way with a wood fire. Each sugar maple trees sap will produce about a quart of maple syrup each spring. No preservatives, coloring or sugar are added, maple syrup is all natural. All maple syrup grades are suitable for fine table use.
Maple Syrup is graded by color and intensity of maple flavor. After several years of discussions the VT Dept of Agriculture has come up with new grade names which must take effect by January 2015. Below is a colored table showing the new revised names.
Sugarbush Farm will be transitioning into these new grades in the next few months, but we will continue to call them by their "older" names for the time being. If you have any questions about this change, please just call and we can look up what you've ordered in the past.
New Pure Vermont Maple Syrup Grades (Effective January 2015)
Former Maple Syrup Grades