High iron content of soil causing darker syrup?

[Hillwalker]

I live in Western Maine on a high ridge with very high iron content in the soil and bedrock. I'ts bad enough that without a water system in my home that aerates the artisan well water to remove the iron it would be barley usable. I have tapped three hundred maples for the fourth year now and have always made very dark syrup. It's not bitter, tastes good, just very caramel colored. Is it possible that the trees carry this iron into their sap and boiling it down concentrates the iron?

[DrTimPerkins]

Extremely unlikely. Trees tend to not take up excess metals beyond their needs.