Direct from the farm, the most robust-tasting maple we make. What was known as Grade B until 2015 (now called Grade A Very Dark), this rich syrup is sought after by pure maple afficionados, and comes last in the maple season (Feb/March). With notes of molasses, brown sugar, and a smidge of roasted coffee, Grade B maple is often used in cooking because it stands up well with other flavors (like chocolate!). We recommend it in homemade barbeque sauce, ham or pork glazes, and morning oatmeal.

You get:

- 3 x 9.3 fl oz. certified organic pure Grade A Very Dark maple syrup

- 1 x 2 fl oz certified organic pure Grade A maple syrup (not always Very Dark, sorry stock is limited in this mini size)

How we make

Maple Syrup

We started making maple syrup in 2004, and now tap over 2,000 trees in two towns in Connecticut.

We boil the sap in small batches when the sap starts pushing nutrients out to the branches in February and March. The lightest syrup comes first in the season, progressively darkening throughout the weeks. The season ends when nights no longer drop below freezing.

Free from the 8 major allergens: milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soybeans

Click here to see our Nutrition Facts label