But on the more exotic front, maple sugar is an ecstasy. I conserve it, but use it up anyway. In cookies, on cereal, on hot cereal ... ooo-la-la.
I found a producer with 3 different bottlingsMaple Syrup is the only correct answer here.
Such a difference between his early harvest (light, subtle) and his late harvest (much deeper, fuller)
So much nicer than the mass produced homogenised products on supermarket shelves