Following-up to my post earlier this week about Maple Sugaring Season, I thought I’d shine some light on one of our newer vendors, Tonewood Maple. Hawley will do a full artisan feature on them later this month, but today, I’m going to tell you about one of their maple products.

I should preface this post by mentioning that I am absolutely obsessed with maple syrup. As a child I always preferred the “real” kind over Aunt Jemima and the like on my pancakes and waffles, but as I’ve grown up I’ve learned that there are so many other uses for maple syrup beyond just sweetening a fluffy stack of baked breakfast treats.

Recently, I tried the Tonewood Grade A Medium Amber Maple Syrup. The Grade A Medium is on the lighter end of the spectrum, which goes from Grade A Fancy –> Medium Amber –> Dark Amber –> Grade B. The flavor gets progressively richer, deeper in flavor, and more maple-y. The syrup I tried has a lovely deep amber hue, with a wonderfully rich and earthy flavor. I often find that lighter grades of syrup almost have a buttery quality to them, and the Tonewood syrup remains consistent with that observation!

Since getting my hands on the Tonewood maple syrup, I’ve been putting it on pretty much everything. There’s nothing like a fresh batch of maple syrup for the coming of spring. I’ve regularly been using it to sweeten homemade iced lattes, and I also love it swirled into plain greek yogurt — the balance of the tart yogurt and the sweet, luscious maple is just divine. I look forward to making a big batch of maple granola this weekend, and perhaps an after dinner beverage?!

I’m not the only one who has tried and loved Tonewood products. My Life Runs On Food shares her thoughts on Tonewood Maple, and also a recipe for Maple Pecan Granola using Tonewood Maple Syrup. Opera Girl Cooks did a review of the Tonewood Maple Flakes, which are definitely next on my list of things to try. They’re such a unique interpretation of maple!

If you haven’t had the pleasure of experiencing Tonewood products yet, check them out.