This is the good stuff: Grade A, with a dark color and rich, robust maple flavor, and it's made in the Drybrook Valley in New York's Catskill Mountains on a farm owned and operated by the same family for nearly 100 years. 8000 trees are tapped every year, and the sap is gravity fed through a network of tubing down to the family sugar shack, where it's boiled over a traditional wood-fired evaporator. Perfect over pancakes and waffles, we also use maple syrup in cocktails, tea, baked goods, cornbread, yogurt, oatmeal, BBQ sauce, and on roasted meats.