Taste the flavor of Vermont – pure Vermont maple syrup is 100% natural and is the official "flavor of Vermont". It's a delicious pure food product to use as a cooking ingredient and to enjoy as a topping. The Vermont sugarmakers have been refining the maple sugaring craft for centuries. The Bushee family has been producing Vermont maple sweets from its maple farm for over 100 years and continues to make the grade.
Vermont has a strictly enforced maple grading law controlling standards of density, flavor and color. The grade of maple syrup must be plainly and correctly marked on each container including the name and address of the producer. Vermont's maple law requires syrup to be free from any preservatives or other additives and this law is enforced by the Vermont Agency of Agriculture.
At the Bushee Family Maple Farm, we gather the sap, take it to the sugarhouse where it is quickly boiled down in our large evaporator. The fresh syrup is then checked for density, flavor and color in compliance with Vermont's grading law.
Golden with a Delicate Taste, Grade A
Vermont Fancy (Golden Color) is usually made at the beginning of the maple season. It's an excellent choice for pancakes, waffles, French toast but we suggest trying it as a topping over ice cream, Greek yogurt or, to sweeten coffee or tea.
This grade is usually made during mid-season and seems to be the most popular for all around use. This classic maple syrup flavor makes it a great choice for gifts.
As the maple season progresses, the syrup darkens in color and develops a more robust maple flavor. This grade is a good choice for all around use. Its hearty flavor makes it a great choice for cooking.
This grade is usually produced at the end of the season, its flavor is perfect for cooking or for those who desire the boldest of flavors! Use in baking, for a maple BBQ sauce, or a glaze for roasted meats and vegetables.
• It takes more than 40 gallons of sap to make 1 gallon of syrup.
• Each tree will yield approximately 10-20 gallons of sap each season.
• Trees are about 40 years old before they’re tapped — sugar maples take a long time to grow!
You should always refrigerate syrup after opening. Maple syrup can be frozen ... freeze and thaw multiple times. Be sure to completely thaw the syrup and if there's condensation on the top, mix thoroughly before using.