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Intense dark gold color
Rich and Intense, with notes of caramel and brown sugar.
Rye, caramel and roasted sugar, thick and long in the palet.
Pairing: Cocktail, cooking - Refer to aromatic pairing
Serve: Room temperature ideally.
Storage: 3 years in a cellar - 6 to 12 months once opened – Keep Keep refrigerated for quality - After opening
YIELD: 1 litre of maple syrup = approximately 40 litres of maple sap
SUGAR: 66°BRIX / 833 grams of sugar / Litre
MINERAL CONTENT: Iron, Calcium, Sodium, Riboflavin, Magnesium, Zinc, Manganese
MAPLE SYRUP PRODUCER: Martin Malenfant, Owner - Producer
METHOD: In Spring, at the thaw, when the wood of the maple trees swells and temperatures in the daytime are positive (+10°C) and negative at night, conditions are ideal to begin the harvest. During this short period, the maple sap begins to flow. The harvested sap must be boiled on the same day. Heating at a constant high heat has to be mastered by the maple syrup producer. Slowly, the water contained in the sap evaporates, the sugars are gently concentrated. Following a complex sequence of chemical reactions, when the syrup reaches a temperature of 104°C and 66°Brix, the sap becomes maple syrup (pH 7).
Produced and bottled at the ESCUMINAC maplegrove.
TASTING NOTES: Escuminac LATE HARVEST maple syrup is an amber syrup produced at the end of the harvest. Intensely dark, it is purely delicious. With its notes of rye, caramel and roasted sugar, it is perfect for your recipes; use it in simmered dishes, pastries or to spice up your salad dressings.
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