Pure Organic Maple Syrup, 6 Pack

Taste it for yourself: pure, wood-fired organic maple syrup from southern New England. Thousands of uses in your recipes and on your breakfasts, and delivered right to your door. What you get: 6 x 9.3 fl. oz pure grade A organic maple syrup Packaged in curb-side recyclable glass bottles Information card including a recipe and maple syrup history Choose all one variant (Amber, Dark, or Very Dark), or a mixed pack (we'll surprise you) Our pure organic maple syrup is the best sweetener money can buy. Naturally filtered by the soil and the tree, pure maple syrup is a heritage food we learned how to make from the Native people of New England and Canada. Here at Fat Stone Farm, we've been making it in small batches since 2004, expanding to over 3,000 sugar and red maple trees. When day time temperatures are above freezing, and nighttime temperatures fall below freezing, the sap starts flowing up the maple tree, just under the bark. We capture a tiny bit of that from each tree and boil the sap until enough water has evaporated. It takes between 40 and 60 gallons of sap to make 1 gallon of syrup. Our organic-certified maple syrup guarantees the sap and syrup never come into contact with pesticides, herbicides, lead, or galvanized equipment. Organic certification also means we care for the forest, the individual trees, and harvest the sap sustainably. One of our maple stands ("sugar bushes") is Audubon Certified Bird-Friendly! Within the Grade A standards, we make three types of pure maple syrup, with variations in quantities from year to year: - Grade A Amber is light in color, with nuances of butterscotch and vanilla. It usually comes first in the season when the days are colder. - Grade A Dark (pictured) brings a slightly stronger maple taste with more caramel, brown sugar, and graham cracker notes. - Grade A Very Dark (known as Grade B until 2015) is the fullest maple flavor with molasses undertones. We produce Very Dark last in the season, as daytime temps warm up and spring begins. Refrigerate after opening. As many farmers know, seasons can bring a great harvest or a horrible harvest, or somewhere in between. In the maple seasons which do not provide well enough for us here in Southeast Connecticut, we may supplement our own syrup with another organic, high quality sugarmaker's syrup. How we make Maple Syrup We started making maple syrup in 2004, and now tap over 3,000 trees in two towns in Connecticut. We boil the sap in small batches when the sap starts pushing nutrients out to the branches in February and March. The lightest syrup comes first in the season, progressively darkening throughout the weeks. The season ends when nights no longer drop below freezing. Free from the 8 major allergens: milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soybeans Click here to see our Nutrition Facts label Winter at Fat Stone Farm. Boiling sap in the sugar shack Training starts young at Fat Stone Farm Wood-fired maple syrup crafted the traditional way. Our pure organic syrup delivers exceptional taste—from light Amber with butterscotch and vanilla notes, to rich Dark with caramel and graham cracker undertones, to full-bodied Very Dark with deep molasses character. Each grade reflects the season's progression as we boil small batches of sap from our 3,000+ Connecticut trees. It takes 40–60 gallons of sap to create just one gallon of this liquid gold. Certified organic. 9.3 fl oz.