Had visitors taste three of my syrups over the weekend. A March 3rd 59% Amber Rich, which had an excellent pure maple favor. A March 12th 39% Dark Robust, a point on the heavy side, so noticeably smoother on the tongue and a very pronounced favor but not all maple. And a March 18th production of fermented/metabolized sap, 2 points thin and unfiltered, which had, at best, a very bitter chocolate taste that wouldn't leave your mouth. Quite a blow to your tongue. Not a hint of maple favor that I could detect.

The tasters all came from Bow south to Boston, with one group from NJ.

The results and comments were astounding! Basically, the votes were even among the three samples.