FAQ

We're often asked what makes us different from our competitors, and why our products taste better. No other maple company brings the same level of New England creativity, work ethic, ingenuity, and expertise to the craft, and it shows.

We start with premium, never-blended, single/small-batch maple syrup that's boiled traditionally, over an open flame, on a family farm in Vermont. All Maple Craft Syrups are Grade A Dark with Robust Taste.

We transform, flavor, and package our products in partnership with experts at a non-profit in Massachusetts exclusively focused on New England agricultural and farm products, and our fulfillment centers and HQ are based in Connecticut.

Store brands and other commodity syrups lower their prices by blending together different grades and colors of mass-produced syrup in large processing facilities. Syrups from most large specialty maple companies are flash-cooked quickly at high temperatures in huge steam-powered factories, robbing them of the rich, complex taste and deep, full-bodied caramel color that Maple Craft Syrups achieve from boiling over an open flame. As a result, the quality and taste of our award-winning products are unmatched.

Our support for community volunteers and non-profits working to make life safer, healthier, and sweeter is also unmatched, as is our commitment to customer service and satisfaction.

We invite you to experience our premium, uniquely New England maple products for yourself.

All pure maple syrup sold in the U.S. is graded under the same USDA system: Golden Color with Delicate Taste, Amber Color with Rich Taste, Dark Color with Robust Taste, and Very Dark Color with Strong Taste. Every one of these is Grade A. There's no such thing as "Grade B" anymore, that old labeling system was retired in 2015. The grade simply describes how far into the season the sap was collected, which shapes color and flavor intensity, not quality.

We boil our syrup down to Dark Color with Robust Taste on purpose. Sap collected a bit later in the season produces a deeper amber color and a fuller, more pronounced maple flavor than the lighter grades, the kind of taste that holds its own in coffee, cocktails, glazes, and baking, not just on pancakes. Combined with our traditional open-flame boiling method, it's what gives Maple Craft Syrups their signature rich, complex character.

/māpəlkraft/ — noun: an activity involving skill in making maple things. verb: to exercise skill in making something with maple.

From tapping the trees, to boiling sap traditionally in small batches, to barrel aging, bottling, labeling, and wax dipping, Maple Crafters do everything by hand, and you can taste the difference. Click here to watch The Craft.

With just two-thirds the sucrose of sugar, more calcium than milk, more potassium than bananas, and 65+ important antioxidants, this unprocessed, locally harvested sweetener is a must-have for the pantry.

Yes. Maple syrup is a great substitute for sugar and other processed sweeteners in most recipes, and it brings a richer flavor along with it.

As a starting point, reduce another liquid ingredient in the recipe by about 3 tablespoons for every cup of maple syrup you use, and turn your oven temperature down about 25 degrees, since maple syrup caramelizes at a lower temperature than sugar does. For the full breakdown, see our Maple Syrup Conversion Guide.

We hold tastings at numerous events, festivals, and retailers. Follow us on Facebook and check the events page there for details.

We're available in over 1,000 retail stores nationwide. Find one near you with the Store Locator in the "Discover" section of our website (call first to confirm they have what you're looking for in stock), or Shop Online Now.

We print a three-year best-by date on our bottles, but maple syrup stays fresh indefinitely if kept sealed. Once opened, store the bottle in the refrigerator for best results.

Because our syrups are food products, we're not able to accept returns once an order has shipped. If you receive a bottle unopened and would like to pass it along rather than keep it, we'd encourage donating it to a local food bank or pantry.

If something arrives damaged or isn't what you expected, please contact us, we're happy to help.

No need to remove the wax. Just give the waxed top a nice firm twist. It will snap open, and the top is resealable.

It takes approximately 40-50 gallons of sap to make 1 gallon of maple syrup.

Our Bourbon Barrel Aged Maple Syrup was voted the #1 sweetener in the most recent specialty foods competition sponsored by the Connecticut Food Association. The panel of food critics and celebrity chefs said it wasn't even close. It's that good because of the high-quality maple syrup we start with, the freshness of our locally sourced bourbon barrels, and our unique 'double-barreled' aging process, where some barrels are returned to the distillery to be refilled with bourbon for another six months before we fill them with syrup again.

There may be trace amounts of alcohol still soaked into the oak barrels where our syrup is aged, but it's minuscule (less than 1% by volume) and cooks out during the hot-pack bottling process. We're confident calling this a family-friendly product. Our own kids enjoy dipping their chicken nuggets in it instead of ketchup! You'll notice there's no alcohol 'burn' on the way down, unlike some other brands.