What is the difference in syrup grade?
Maple syrup must meet exacting standards for purity. High quality pure maple syrup can be made only by the evaporation of pure maple sap, and by weight may contain no less than 66 percent sugar (Brix). In Vermont and New Hampshire the minimum sugar content is 66.9%. Maple syrup is classified according to its color, which is a rough guide to flavor intensity. The darker the syrup, the stronger the flavors.
