By Federal law, pure maple syrup must be graded according to color and flavor. The grades are Grade A light amber, Grade A medium amber, Grade A dark amber, and Grade B. As a rule of thumb, the lighter the color, the more delicate the flavor; the darker the color, the stronger the flavor. Grade B is a very dark and strongly flavored syrup. One is not better than the other, its a matter of personal taste preference, much like beer or wine. Some people prefer a very mild, light beer; while others prefer a more dark & hearty tasting beer.

Grade A Light Amber is very light and has a mild, more delicate maple flavor. It is usually made earlier in the season when the weather is colder. This is the best grade for making maple candy and maple cream.

Grade A Dark Amber is darker, with a stronger maple flavor. It is usually made later in the season as the days get longer and warmer. 

What makes the different grades?
Maple producers have no control over which grade they make. As a rule of thumb, lighter syrup is made earlier in the season, and darker syrup is made later. But since we are dealing with Mother Nature in our business, anything can happen. Producers have seen years where 95% of the annual crop was light amber syrup, and some years yield almost no light syrup at all, when most of the crop is dark syrup. During the six-week maple production season, the weather goes from cold to warm as spring pushes aside the cold of winter. Additionally, the trees themselves undergo metabolic and chemical changes as they go from winter dormancy to springtime activity. The tree buds start to form towards the end of the sugaring season, about a month before they open up into small leaves. These changes cause differences in maple syrup flavor as the season progresses. Experiment with the different grades, and continue to buy what you like the best. 

Remember: There is nothing better than pure maple syrup.