In an earlier thread, I asked the question of whether slow cooking sap made a more flavorfull syrup. The conclusion seemed to be "Maybe, maybe not depending on your experience and personal preference." Or something to that affect. I think it was happy thoughts who mentioned the great diversity with which syrup can take on. Now I'm wondering what the factors are the affect the different flavor profiles of syrup. Certainly the speed with which you cook it, The sugar content of the original sap, the season, the year......How about soil and tree genetics? Sorry for all the questions, just trying to wrap my brain around this. What other factors play into the flavor of syrup? It's seems quite complex to me.