Organic Maple Syrup (Dark) from Quebec

Our organic dark maple syrup is made from 100% pure grade A organic maple syrup. Ours comes from l'Érablière Caséal in Milan, QC (Eastern Townships region).

Why is l'Érablière Caséal syrup so good?

• Their 100% organic maple syrup is distinguished by a pronounced maple flavor and hints of vanilla and hazelnut. It ranked in the Top 5 of the best syrups in Quebec in 2014 and received a silver medal in 2015, 2016, 2017, 2018 and 2019 at the ''La Grande Sève'' competition organized by the ''Commanderie de l'érable''. To crown it all, it received the gold medal in 2021 and 2022!

Who is l'Érablière Caséal?

• After starting the processing of maple products in 1992, the couple Lyne Girard and Richard Rouillard decided to found their own sugar shack in 1997 in the MRC du Granit, in the Eastern Townships region.
• Since then, they have been concerned with providing products that respect the environment by conserving biodiversity in the maple grove and by ensuring that regional products are integrated into their processing. In addition, they make sure to choose equipment and cleaning products that meet the highest standards in the industry.
• In order to maintain the unique taste of their organic maple syrup, they avoid mixtures, which gives it an authentic taste and allows discerning palates to distinguish the flavors specific to each moment of the production of maple syrup.

What are the different colors of maple syrup?

• From light to dark the four color/taste profiles are Golden, Amber, Dark and Very Dark.
• The darker the syrup, the stronger the maple flavor. For a syrup to make the grade, it must fall within the color range for that grade and have the proper flavor to match. Golden syrup must be light in color and have delicate flavor of maple. In cases where the flavor and color don't match, the grade goes to the flavor or color that is darkest or strongest. For example, a syrup that has Golden color but a Dark flavor can't be labeled as Golden, rather it is labeled as the Dark.

What does grade A mean?

• There are 3 grades of maple syrup Grade A, Processing Grade and Substandard.
• Grade A quality of maple syrup:
  • Has not more than 68.9 percent solids content by weight (Brix).
  • Has good uniform color.
  • Has good flavor and odor, and intensity of flavor (maple taste) normally associated with the color class.
  • Is free from off flavors and odors considered as damage.
  • Is free from cloudiness, turbidity, sediment, and is clean.
  • No deviants for damage shall be allowed in Grade A.
• Processing Grade is any maple syrup that does not meet Grade A requirements, but meets the requirement of Processing Grade for use in the manufacturing of other products.
  • Processing Grade maple syrup cannot be packaged in consumer-size containers for retail sales (containers of less than 5 gallons).
  • May be any color class and any light transmittance; and not more than 68.9 percent solids content by weight (Brix).
  • May contain off flavors; and odors.
  • May have a very strong taste.
• Substandard is the quality of maple syrup that fails to meet the requirements of Processing Grade maple syrup.

What is organic maple syrup?

• You are not alone, while most organic products are pretty easy to understand, organic maple syrup is more complex. There are no GMO maple trees and fertilizing the forest does not sound very practical, so why buy organic?
• Some people might argue that all maple syrup is organic and this is just a certification gimmick to raise prices. In reality organic maple syrup standards are more about eco-responsibility and sustainability.
• Organic maple syrup producers must ensure the presence of 15% companion species, which means at least 15% of the trees in their woodlot must not be maple. Organic maple syrup producers must also keep maps of all their sites, as well as buffers if they are close to farmland or Christmas tree lots using prohibited materials such as pesticides.
• Organic maple syrup producers are not allowed to cut undergrowth, and their fertilizer use is limited to the occasional use of wood ash or lime. Tubing to collect maple syrup must be installed with protectors to avoid damaging maple trees.
• There are limitations to the size of maple trees that organic maple syrup producers can tap, the trees must have a diameter larger than 20cm at chest height in order to be tapped.
• The only disinfectant allowed, which ensures there are no bacteria in the tap hole when the tree is tapped, for organic maple syrup producers is food grade ethyl alcohol. This alcohol evaporates completely leaving no residue.
• Maple syrup producers normally use a reverse osmosis system to process sap before boiling. This cuts down on labor as well as fuel costs. Organic maple syrup producers must ensure that no mineral components of sap are removed during this process. This is generally achieved through the limitation of concentration of the maple sap.
• To conclude, organic maple syrup is a sustainable product with strict documentation and inspection regulations. With organic maple syrup you get the maximum nutrients and guarantee maple syrup for generations to come.

If you are ordering a minimum of 1 pallet we can also package the syrup in 1L or 4L plastic jugs.