The maple syrup business is booming, especially in Vermont, the nation’s leading maple-producing state, where output has tripled in the last decade. Moving away from refined sugar and corn syrup, more consumers are turning to natural sweeteners, and unprocessed, unadulterated maple syrup—simply boiled tree sap—is about as natural as it gets.
At the same time, maple producers are finding innovative ways to showcase a pantry staple that hasn’t changed in a century. New uses include organic black and green teas sweetened with maple, as well as experiments such as bourbon-barrel-aged maple syrup, and syrups infused with vanilla bean, cinnamon, and salted caramel.
Amanda Voyer, executive director of the Vermont Maple Sugar Makers’ Association, discusses the process by which maple syrup is made, the grading system that classifies syrup, innovations in the business, and new uses for the age-old product. After the program, enjoy a maple syrup tasting, including a maple-inspired cocktail.
