I've been wondering: It sounds like there are a lot of ways we can make syrup darker than it needs to be, such as dirty pan or dirty collection buckets or too much time boiling in the pan. But I often hear "well, I like dark syrup anyway" or "my customers like it dark anyway" or some such. So here is my question: Is that actually the same? Is syrup that is made dark due to something in the processing the exact same as syrup that is dark because it is late in the season?