Maple syrup is one of those almost universally ubiquitous ingredients. You’ve likely consumed more of it if you live in North America than in other parts of the world. However, you’ve no doubt heard of maple syrup and can probably remember how it tastes, no matter where you’re from.
Our understanding of this delicious syrup dramatically changed recently, as we got to know the family team behind Jake’s Maple syrup, and developed some recipes for them. It made us realize that we really didn’t know what maple syrup was, how it’s made, and we certainly had no idea what the REALLY good stuff tasted like.
Now armed with a new and greater understanding of what maple syrup is, we thought we should share it with you all. Spurred on by the fact that everyone we spoke to about maple syrup also barely knew anything about it, and were also blown away by the delicate complexity of this ingredient, when you get to try it at its best.
How is it made? It’s All About the Trees
Where does maple syrup come from? Well this is the one fact you probably already know, but just in case, it’s made from the sap of maple trees. Now, if you’re like us, this was about the depth of our knowledge until Sorrel from Jake’s Maple syrup enlightened us. So let’s dive into what we learned from her and a guide around the production from THE Jake from Jake’s Maple.
It all starts in early January when the trees in the Sugarbush are tapped. (First fun fact, woods in which Sugar Maples predominate are called a Sugarbush or Sugar bush). A small hole is drilled into each of the maple trees while they are still dormant from the winter cold, and taps are hammered in. The taps are fitted with tubes which interconnect with those from the other trees.
With the start of Spring, the tree’s sap will begin to travel up the trunk towards the leaves in preparation for that year’s new growth. At this time, a portion of the sap comes out through the tap and will begin to flow down to where it will be turned into syrup, known as the Sugarhouse. Yea, that’s right, the Sugarhouse! Where the Sugarmaker works, there’s a theme here.
Depending on the temperature outside, the sap will start and stop flowing over the next few weeks. When the weather fluctuates and turns very cold again, the sap stops flowing, starting again as the weather warms up. The season usually starts around mid February and ends sometime in April.
This dependency on weather means that yields of syrup will vary wildly from year-to-year. The collection season is also restricted by when the trees come into bud, as at this point the sap becomes bitter and can no longer be collected for syrup.
Skilled producers like Jake’s Maple, take great care of their trees. No trees, no syrup after all! There is a belief amongst quality producers that, by using a vacuum to collect the sap, far from hurting the trees, the process actually helps them flourish by aiding the movement of sap up to their leaves more efficiently. This is not something they can legally currently claim, as the science is not as yet in, however when you consider that some families have been tapping the same trees for over 150 years, the evidence does seem clear that, as a minimum, the trees are not hurt by the process.
Once the collection period is over, the taps are all removed and the trees heal up and grow over the summer months, ready for another season the following year.
From Sap to Syrup
Once the sap is collected, it’s run through a reverse osmosis machine to draw out most of the water. This is the first stage of concentrating the sugars. Next, it’s heated to drive off more water and reach a density of 66.9 brix, at which point it becomes a syrup and is ready to be bottled.
Commercial producers use oil or steam powered evaporators that boil the syrup down very efficiently and evenly. Which is fine and can make good syrup, however, Jake’s Maple is made differently. They use a traditional woodfired evaporator, which is a key part of developing the complex flavour profile of Jakes’s Maple.
The sap flows through their evaporator in and out of different trays. These trays are at different temperatures, the hottest able to peak at around 2000 degrees fahrenheit, way above the temperature of commercial evaporators. This peak in temperature causes the maillard effect within the syrup, the flavour giving effect we associate most commonly when getting a delicious crust and browning on a piece of meat. Ever enjoyed Smash Burger for example?
Beyond flavour, what’s further reassuring is that the wood that fuels the evaporator is collected using responsible forestry methods. All within a 30 mile radius of the Jake’s Maple sugarhouse, creating a more sustainable product too.
Grading
High quality maple syrup is graded by colour. Jake’s Maple produces three of the four; Golden Delicate, Amber Rich and Dark Robust, only leaving out the Very Dark Strong grade. A typical year will see them produce roughly 70% Amber Rich, 25% Golden Delicate and 5% Dark Robust.
Each jar is a sample of each barrel and once the colour grading is done, they keep the sample jars for their records. What goes into a bottle of Jake’s is only ever Amber Rich. It’s a perfect balance between the lightest and darkest styles which makes it elegant enough for use in delicate recipes, but flavourful enough to stand up to other ingredients.
Interestingly, during production season, the grade of syrup you get on any given day comes down to what the trees are giving you. Almost like distillation where the best product comes in the ‘heart’ or middle cut of the run, the best syrup tends to come in the middle of the season.
Tasting
This is what it’s all about! Here’s our tasting notes on Jake’s Maple:
NOSE
Toffee Apple, Toasted Marshmallows, Hints of Malt and Milk Chocolate.
PALATE
Caramel, Toffee and Coffee Latte, develops with hints of Candy Floss and Chocolate
MOUTHFEEL
Soft and delicate. Luxuriant but light; Coats the Palate but leaves it clean
Our first taste of this syrup is why this article is here, it was a revelation. Maple Syrup is delicious, and we all thought we knew what it tasted like. However, we were not prepared for the complexity of flavours here. We were expecting, for want of a better description, maple syrup flavour. I’m sure many of you can close your eyes and quite clearly remember the flavour of maple syrup. However, as you can see from our tasting notes above, what we tasted was maple syrup and then so much more.
The difference between a single estate, woodfired maple syrup like Jake’s Maple and larger commercial brands is, as already detailed, down to the style of evaporator used. However, in many cases it’s down to the fact that they are buying products from so many different producers that the delicate flavours and nuances from individual producers are lost in the blend. This is made even worse if non-maple syrup is also added into the blend.
We’re not here to call out anyone for making anything ‘bad’. It’s horses for courses. Syrup for your kids’ pancakes, maybe they don’t appreciate the differences. However, when you’re using it in the world of fine cocktails, then it certainly does matter what you are adding to your expensive bottle of gin, rum, whiskey or the like.
Care For Your Syrup
With no artificial ingredients or preservatives, make sure to keep your bottle of fancy maple syrup like Jake’s Maple in the fridge once opened.
While the sugar content is high enough for a decent degree of preservation, you also want to protect all those delicate nuances of the flavour profile too. Not only does refrigeration keep your syrup from spoiling for longer, it slows down the degradation of the flavour profile. It’s also dark in a refrigerator, and UV light is powerful at breaking down compounds, so the darkness is good for your syrup too,
Keep it sealed, of course, to limit air contact. Oxygen is another element that degrades ingredients, and the air contains yeast spores that would love to start to ferment your syrup.
Therefore, if you want to slow degradation of flavour and crystallization, and avoid mold growth and fermentation before you eat all your syrup…just keep it in the fridge! Thank you.
Ok OK We’re Convinced. But What Do I Do With It?!
So, you understand that you need to get yourself a great bottle of Maple Syrup to add to your cocktail repertoire, but now you need some examples
Well do not fear, we’re here for you.
Here are a few of our favourite cocktails using maple syrup:
Tuxedo 1903
The Tuxedo cocktail, a great name, a delicious historical recipe. If you like your stirred cocktails, this is a must try! Although it calls for a few different ingredients, they are all very typical ingredients you will use in plenty of other recipes.
This classic recipe is from around the same time that the Dry Martini was starting to become drier in style and transforming into the drink we know today. Early Martini recipes from the late 1800s through the early 1900s, as well as the recipes like the Martinez, and the Tuxedo all included sweet ingredients, more like a Manhattan than a Dry Martini.
This had a lot to do with the gin of the time, which was far heavier in style than the gins of today. The technology to produce neutral alcohol was only created in the 1830s. It would take decades for the flavours from the grain used to produce the alcohol for gin to evolve and deliver a truly neutral base alcohol. Gin was therefore more like a light, un-aged botanical whisky, than the gin we know today.
This recipe from “Daly’s Bartenders’ Encyclopedia” (1903) by Tim Daly, is the earliest recorded version of a Tuxedo cocktail recipe in a cocktail book. He calls for ‘Maple Gin’ to be used, but as there are none of these left (that we can find), the version here simply uses a little maple syrup to recreate the recipe instead.
Trees Knees
A twist on the classic gin cocktail the ‘Bee’s Knees’. In this updated version, honey is switched out for Jake’s Maple Syrup to create a bright and crisp cocktail that’s as complex as it is refreshing.
It may only be three ingredients, but do not underestimate this little drink. Both Jake’s and gin pack plenty of flavours, delivering a final drinking experience with a multitude of layers.
Maple Espresso Martini
Maple syrup, vodka, fresh orange and espresso, combine to deliver a truly unique Espresso Martini experience. Rich and unctuous and yet also somehow bright and elegant.
As with all simple recipes, the key to success is down to good technique, attention to detail, and also using the best possible ingredients.
This recipe came to be when we were asked to create some bespoke recipes for Jake’s Maple Syrup. We didn’t really understand the difference between maple syrup and really good maple syrup. Its complexity and hints of coffee and chocolate told us it needed to take the starring role in an Espresso Martini riff, and so the Maple Orange Espresso Martini was born. If you like an Espresso Martini, then we think this is a version you need to try!
For more delicious Maple Syrup Cocktails read – COMING SOON!
As always, don’t forget to show us what you made by tagging us!
@Candra_Drinks #MakeBetterDrinks #CandraDrinks
