We know spring is near when maple sugaring season swings into full gear. Of course New England does not have a monopoly on maple syrup production, but one New England state, Vermont, is pretty much synonymous with maple syrup. The state of Vermont is the largest producer of maple syrup in the United States.  We are working at Rock Hills Farm to bring part of that syrup market to Kentucky.

 

Where Does Maple Syrup Come From?

Maple syrup is made from the sap of maple trees. More specifically, it is typically made from the sap of the sugar maple, but it may also be made from the sap of the black, red, silver, and box elder maples. The sugar maple, however, provides the sweetest sap.

 

Maple Sugaring Season

Maple sugaring season in Kentucky typically lasts about four weeks. It

starts when Mother Nature provides a cycle of alternating below freezing

weather and above freezing weather (cold nights and warmer days). This

can start as early as mid- to late-February and extend even to late-March.

 

Collecting Maple Sap

Maple sap is collected by drilling a hole in a maple tree and inserting

a plastic or metal tap into the hole. The sap is either collected in a

bucket hanging from the tap or by using a network of tubing. The number

of taps per tree is dependent upon the size of the tree.

 

Making Maple Syrup

The process of turning maple sap into maple syrup is a relatively simple one. The sap is boiled to remove its water content. When the finished syrup is drawn off, it is tested for sugar content, filtered, taste tested and color graded.

 

Grades of Maple Syrup

The US designates four grades of maple syrup:

Grade A Light Amber – This syrup has a light amber color and a light maple flavor. This is typically made from early season sap.

Grade A Medium Amber – This syrup is both a little darker than light

amber, with a medium amber color, and a somewhat stronger maple

flavor. This is typically made from mid-season sap.

Grade A Dark Amber – This syrup is darker and has a strong maple

flavor. It is typically made from late season sap.

Grade B – This is a late season dark syrup with very strong maple

flavor. Typically used for cooking, it can still be used as a table syrup.

 

Which grade tastes the best is a matter of personal taste.