Grades of Maple Syrup

The United States, Canada, and Quebec have different grading or classification systems for maple syrup. In both countries the grading system is based on the amount of light that can pass through or transmitted through the final product. There is a correlation between light transmission or grade of syrup and it's taste but not in the way you might think. For example, grade A syrup in the USA or #1 extra light in Canada is very clear and usually has a very delicate or mild maple flavor in the mouth. Unfortunately this doesn't say much about whether it is a good tasting syrup, just that maple flavor isn't that prominent. All of the grading systems simply require that the flavor be consistent with its color grade. Like scotch, mass produced maple syrup tends to be a blend of many producers to even out the flavor. As well you can also find small production single producer maple syrups. You'll notice a significant variation in taste between these small-time produced batches of syrup.