I do samples on the one day a year I sell at a market. Early, mid and later. I dont make any late season syrup. It is amazing to watch people learn about the complexity of syrup. I explain that this syrup is all from the same trees, same year, same methods. Only difference is the progress through the season. The very earliest syrup hardly tastes like maple at all. Butter, vanilla and marshmallow notes. Like a rice crispy square or a Girl Guide cookie. I often get asked why real syrup from the store all tastes the same. Explain that is is mixed using various grades and various years to create a consistent colour and flavour. Would be the difference of boxed wine vs going directly to the vineyard. To continue the wine theme, the early season stuff is a described as a cheeky little syrup; some call it the rascal of the sugarbush.
