Category: Maple syrup

Although marketed as a food item, certain Crown Maple product listings indicate their bourbon barrel-aged maple syrup contains up to 2% alcohol by volume. This trace amount of alcohol is a byproduct of the flavor-infusion process where the syrup is aged in used bourbon barrels.

Most bourbon aged maple syrups contain less than 2% alcohol by volume, and often far less, because the heating and aging processes cause the majority of the spirit to evaporate. This allows the syrup to absorb the rich, smoky flavors from the barrel without retaining the potency of the bourbon itself.

Maple syrup connoisseurs often notice that different grades of syrup have distinct colors and flavors, a phenomenon largely attributed to the formation of melanoidins. These complex brown pigments are the final products of the Maillard reaction, a non-enzymatic browning process that occurs when the sap is heated. Understanding what are melanoidins in maple syrup provides insight into the chemistry behind the diverse grades and nuanced flavors.

Despite containing no added sweeteners during production, pure maple syrup is still counted toward the daily limit for "added sugars" under FDA guidelines. This confusing regulatory choice stems from a broader goal of helping consumers track total intake of all concentrated sweeteners, not an indication that something was manually added to the product.

Recent testing on certain food products has detected glyphosate, a widely-used herbicide, raising consumer concerns about potential contamination in other natural foods like maple syrup. The answer to whether glyphosate is present depends heavily on the production methods used.

According to the Vermont Maple Sugar Makers' Association, very dark maple syrup is produced at the end of the sugaring season and is known for its strong, robust flavor, making it a powerful ingredient for those who know how to use very dark maple syrup effectively in cooking and baking. Unlike its lighter, more delicate counterparts, this rich syrup is a flavor powerhouse that deserves to be celebrated, not overlooked.

Over 90% of the world's maple syrup supply comes from Canada, where weather patterns greatly influence the final product. This is a key reason why is some maple syrup dark, as temperature fluctuations over the sugaring season cause microbial and chemical changes in the sap, leading to darker, more robust flavors later in the harvest.

Maple sap is a nutrient-rich medium that can be prone to microbial growth. However, the intensive heat required to reduce watery maple sap into thick, delicious maple syrup results in a product that is not only pasteurized but often sterile. This critical boiling process ensures its long-term safety and shelf stability.