Pour a quarter teaspoon into a white spoon.
A small pour lets you read the aroma without overwhelming the palate. White ceramic shows the true colour. Skip the bottle, since heat and shaking change perception.
Premium maple syrup, single-origin from a farm in Quebec's Appalachian Mountains, made by a 3rd-generation Canadian family business since 1978. Triple-certified organic by Ecocert, Canada Organic, and USDA Organic. Real pure maple, never artificial maple flavour.
“The best maple syrup I have ever tasted. You can tell the difference between this and the mass-produced stuff. The late-harvest flavour is incredible - deep, rich, and complex.”
“As a chef, I am picky about my ingredients. Maple Terroir organic syrup is the only one I will use in my kitchen. The terroir really does come through - it is like tasting Quebec itself.”
“We stock Maple Terroir in our specialty food shop and it flies off the shelves. The organic certifications make it an easy sell, and customers keep coming back. Best maple brand we carry.”
Pure maple syrup is sorted by colour and flavour, not by quality. Canada and the United States retired the old "Grade B" label in 2015 and renamed every pure syrup as Grade A with a colour modifier. The deep, full-bodied syrup you remember as Grade B maple syrup is now sold as Grade A Dark Robust or Grade A Very Dark. Same syrup, clearer name.
Every Maple Terroir bottle is Grade A, late-harvest amber to dark robust. We bottle from the back half of the season because that is when our Quebec sugar bush produces the richest single-origin flavour, the kind that holds up in cooking instead of disappearing under the first pinch of salt.
Grade A · Golden
Early-season tap. Pale gold colour with a soft vanilla finish. The lightest of the four pure maple grades.
Best for: finishing yogurt, drizzling on fruit, anyone who finds darker syrup too strong.
Grade A · Amber
Mid-season honey-amber. The classic Canadian maple flavour profile, balanced and full.
Best for: pancakes, waffles, oatmeal, sweetening coffee.
Grade A · Dark
Late-harvest dark robust maple syrup. Deep amber-brown with stronger maple notes and a hint of woodsmoke at the finish.
Best for: baking, glazes, salad dressings, anywhere the syrup needs to taste through.
Grade A · Very Dark
End-of-season very dark maple syrup. Almost espresso-toned with a long, complex finish.
Best for: BBQ rubs, slow-braised pork, marinades, anything cooked low and long.
The same way wine drinkers note vintage and vineyard, real maple drinkers can read terroir from a teaspoon. Three minutes is enough to tell single-origin Quebec syrup apart from anything else on the shelf.
A small pour lets you read the aroma without overwhelming the palate. White ceramic shows the true colour. Skip the bottle, since heat and shaking change perception.
True single-origin Quebec syrup runs from late-summer honey to deep amber. Cloudy syrup signals undissolved sugar. A clean, even tone signals proper filtration.
Real maple syrup gives three distinct notes: caramel up front, vanilla through the middle, a soft woodsmoke at the finish. Imitation pancake syrup smells of corn syrup and caramel colouring only.
Touch the tip of your tongue first, then let the syrup roll back. Good single-origin syrup lingers eight to twelve seconds with butterscotch and a faint mineral tail from the Appalachian soil.
Ecocert, Canada Organic, and USDA Organic. Three independent bodies audited this syrup and said yes. Most pure maple carries one certification or none.
Every bottle traces to a single sugar bush in Quebec's Appalachian Mountains. No blending, no bulk sourcing. You know exactly where this came from.
Wayne Lytton founded Maple Terroir in 1978. His son Shawn runs it today. Nearly five decades of the same standards, same forest, same family.
Ships across Canada and internationally. Free shipping on Canadian orders over $99 CAD.
View our certificationsTwo things separate Maple Terroir premium maple syrup from supermarket pure maple. First, single-origin sourcing: every bottle traces back to one farm in Quebec's Appalachian Mountains, never blended with anonymous bulk syrup. Second, three independent organic certifications on the syrup itself: Ecocert, Canada Organic, and USDA Organic. Most pure maple syrup brands carry one certification or none.
Most maple syrup sold in Canada and the United States is bulk-blended from many farms. Single-origin means the syrup in every bottle comes from one farm — in our case, a sugar bush in Quebec's Appalachian Mountains. The flavour reflects that specific terroir: the soil, elevation, tree age, and tap timing of that single grove. This is the same principle behind single-origin coffee or single-vineyard wine.
Yes. Our maple syrup carries three independent organic certifications: Ecocert, Canada Organic, and USDA Organic. The certification covers the syrup itself. Other Maple Terroir products such as stroopwafels, cookies, chocolates, and confections are not certified organic as finished products, although many are made with our certified organic maple syrup as an ingredient.
Our pure maple syrup is late-harvest, with a darker amber colour and a richer, more complex flavour profile than light early-harvest syrups. Late-harvest syrup performs especially well in cooking, baking, and over savoury dishes. Specific grade designations (Grade A Amber, Grade A Dark, etc.) are listed on each product page.
Yes. Case pricing is available for retailers, gift shops, hotels, duty-free, and corporate gifting. The signature 100ml maple-leaf bottle ships from $10.80 per unit at 12+ cases. Visit the maple syrup wholesale page for the full inquiry process, or email info@mapleterroir.com. We respond within one business day.