ORGANIC MAPLE SYRUP
Syrup was always a topic of conversation at the breakfast table in our home growing up. My father, who was raised on a farm in East Texas, made fun of those of us who preferred to only eat syrups which claim to be real maple syrup, but are really just imposters! We grew up eating East Texas Ribbon Cane syrup, which is sort of similar to Backstrap Molasses. Ribbon Cane syrup is made from striped variegated sugar cane grown in the sandy soils of east Texas. The “syrup master” slow percolates the juice of the ribbon cane over low heat to bring out the complex minerality of the sulfur rich soil. The thick, dark, and rich ribbon cane syrup is so complex in flavor that it was definitely an acquired taste and is near impossible to find these days. I really do miss it! When I first discovered 100% Organic Grade B maple syrup, I was drawn to the similar minerality and complexity as well as the high amounts of magnesium, potassium and zinc, all of which are minerals found in sports drinks for recovery. We believe that Maple syrup is by far the most superior tasting sweetener available today, and one of the reasons why our snacks are so delicious and rich tasting. Even our Reduced Sugar Tarts are still lightly sweetened with maple syrup.
Our organic maple syrup comes from our friends at Butternut Mountain Farms, which is a collective of family farmers in Vermont. We are proud that we support these families and the generations old art of maple tree tapping. Chef Ali, who manages our sourcing partnerships for us at Hail Merry, has been to tap the trees with the Sugar Masters of Vermont.
In good health,