Why Single Source Syrup is Better

The global demand for maple syrup has been growing at about 5% per year for over 10 years. Driven by health benefits and superior taste, this rising maple syrup and maple water demand is putting pressure on large bottlers to find more and more bulk syrup.

The majority of the world’s maple syrup comes from the Canadian province of Quebec, where production and sale is tightly regulated. Producers cannot simply tap more trees to make more syrup. This forces bottlers to look outside Quebec for enough syrup to meet rising demand. It also forces them to accept lower quality syrup.

This lower quality syrup is blended in small quantities with high quality syrup to lower costs and meet production requirements. This is more common in years when the sap harvest is poor. Words like pure, 100% and Grade A can all be used to describe poor quality syrup. And while these syrup blends meet grading standards, the taste tells the tale.

47° North is one of a very few maple producers in Canada who taps its own trees, produces, bottles and markets its own syrup. This stewardship from the forest to your table is why 47° North maple products are a better choice.

47° North pure organic syrup is never blended with syrups from other maple stands. The difference is in the taste. Syrups from 47° North’s maple stands feature a light caramel vanilla flavour.

The sweetness is derived from the tree saps. The mature maple stand of over 100,000 trees is situated on a south facing slope down to the Southwest branch of the world famous Miramichi salmon river. Protected from the punishing North winds, the trees begin to produce sap when the power of the sun raises the temperature above freezing during the lengthening spring days. The south-facing topography and the underlying geology (Devonian slates and shales and glacial soils rich in lime and clays) contribute to the terroir of the sap. Trace minerals and the complexity of the sugars impart a unique signature to the sap which is carried through to the syrup during the gentle evaporation process.