Though today’s maple syrups vary dramatically in intensity, complexity and taste, they’re all of decent quality and have that classic and unmistakable flavour. I avoided blended or maple-flavoured syrups for this test, and instead tried only 100% pure, grade-A maple syrups, using Agriculture Canada’s flavour wheel and four-step tasting process as a guide. I poured a small shot into a glass to observe the colour. Then I followed the tasting process: I smelled the syrup with three quick sniffs, took a small sip and swirled it around my mouth before contemplating the flavours. Step four is to assess the flavour intensity. Alongside appearance, aroma, texture and taste, I awarded extra points for specific provenance and organic certifications, as well as for value.
Prices vary greatly, and although the dearest bottles taste divine, so do the cheapest. Each pure maple syrup is unique in flavour, with nuanced notes from mild clove tones to intense, woody and almost menthol-like piney flavours. Like wine, maple syrup has the tang of its terroir: it’s an artisanal product that tastes of the land.
