In his review of Mount Cabot Maple Syrup, MSN Delish writer Eric Steinman makes crystal clear what sets the real thing apart from Aunt Jemima. If you live in New England, this is old hat; if you hail from, for example, the desert Southwest, this might be a fun piece to read:
“Unlike many other maple syrups that are just plain sweet, this variety holds a warm herbal, almost mineral, quality that is unique without being too distinct to put off those maple syrup lovers that just want to sweeten up a dry pancake.”
Chowhounds, of course, have their own ideas about what constitutes the best maple syrup. I like Grade B myself. And oh, if you happen to have sugar maple trees in your yard, you can make your own syrup from their sap.
I agree with you JN–Grade B is where it’s at. I don’t even understand why it’s B when it is so much better than A. I obviously should read this piece!
Meredith
Wow, single-source maple syrup! Haven’t tried that, but I do prefer real maple syrup, and usually buy Grade B. It’s less expensive and more flavorful. Even my 6-year-old prefer maple syrup to that Aunt Jemima stuff.