Butternut Mountain Farm Pure Vermont Maple Syrup, Grade A, Amber Color, Rich Taste, All Natural, Easy Pour Jug, 32 Fl Oz, 1 Qt

Quality seems fine, maybe a little thin.Flavor is good, hopefully this is 100% maple.Price is good for amount.There was a little dripped on outside bottle when I received shipment, but inner seal was intact, so I think it’s ok.

Mmmmm, dark and heavy maple flavor, PERFECT for pancakes!!Much better and more cost effective vs store bought stuff.

Buy it.....It's delicious!!! I give it 5 stars because 1) cap was not damaged and works well. I have read on several other syrups about caps being damaged. Not mine! 2) taste is great! Leaves a nice taste in mouth before and after. Gives you a nice finish. Robust taste is so good! The way maple syrup ought to taste! 3) slightly thinner than grade B use to be in the old days. But not to thin not to thick. 4) Great for waffles pancakes or baking with it.I opened box to find that no one added packing around jug. It did rattle in box. I would think someone ought to put packing around it. I found no damage, though.Back in 1960-80 the grade A was thin and light colored. Looks the same today. But Grade B was thicker. And had deep color real robust flavor stronger than grade A back then. Most people avoided it and only used grade B for cooking. Today's syrups are different. Grading all under grade A. Stupid idea.I would order only grade B back then, but now, to get it, i went with grade A robust dark. It's for the rich flavor i'm using it. And tastes good! This new grading system ticks me off tho.Butternut is the one to buy for the flavor. Can't wait to make my walnut muffins with it.

Some of the best tasting Mable I’ve had and the price was ok too would definitely buy again good size bottle easy to squeeze no spill design just good stuff

This is the second time I've bought this syrup. It has a wonderful taste and a very good price.This time it came in a small box that was pushed in and the black lid was cracked. Luckily for me, the seal was not broken. The other piece of good fortune was that my husband realized we still had the lid from the prior bottle, so we were able to use that and keep the syrup.Please take more care in sending your delicious syrup.

So I was so happy to get this in time for a cup of coffee. Went to squirt some in my mug and hit the table instead. 😂 Next day, thought I would try again. This time hitting my lap. Just some good humor for ya. So for your information, it easily squirts out of the bottle. It's a sweeter syrup than I'm used to. I think it's the right thickness and that my clumsiness is due it being a squeeze bottle. I sometimes put a little in my coffee because of the great health benefits. It's well worth the money spent and will buy again.

Yummy! I live just at the edge of maple syrup growing area and many years produce about 3 gallons. I know, 3 gallons isn’t much but it’s fun! When we have a bad year we buy this syrup and never disappointed. Graded well so try the dark grade and be prepared to have your taste buds start square dancing on your tongue!

Grade A this, Grade A that! The maple syrup business really doesn't brand itself very clearly, does it? Thankfully, I've done the homework for you. If you already know your syrup, skip to the end of my review.Maple syrup is graded not on "quality" or the way it is made or how much maple sugar is in it, but rather on the color, which corresponds to when the syrup was extracted and the sort of flavor you can expect from it. Maple syrup is divided into 4 Grade A varieties; the scale was changed a few years back, so all syrups are classified as "A" now, because the former scale was very misleading.Here's the scale, by my own measure:Grade A Golden: the earliest and palest of syrups, this has a very delicate flavor, and is rather light on the maple taste. If you're looking for an exceptionally light touch of maple, Golden is certainly an option, but personally, I don't prefer it.Grade A Amber: This is the syrup I'm reviewing right here. These syrups are slightly darker in color than Golden and extracted relatively early in a season, giving it a more definitive, yet soft maple flavor, as well as lovely hints of vanilla, thanks to the natural vanillin content of the syrup. I adore this over waffles, but it's also critical to my maple ice cream (a smash-hit whenever I serve it, if I may say so) and a few other baking projects. As someone who loves vanilla and a sweet taste of maple, this is my go-to.Grade A Dark: This is probably the syrup most are familiar with; it's darker still, and has a strong maple flavor. The vanilla notes we expect from the Amber are nearly completely obscured by the richness of the maple, giving it that sturdy, no-nonsense sweetness that you'd expect of a good-quality diner maple syrup.Grade A Very Dark/Strong: This is typically exclusively used by serious chefs; it's the last syrup of the season and the color is exceptionally dark, with the maple flavor becoming almost unwieldy for a mere bed of pancakes. I've heard a friend who uses this in place of molasses in some recipes, but I'd steer clear of serving this with breakfast unless you're looking for the most intense flavor there is.----That bit of syrup knowledge laid down, I have to say that Butternut Mountain Farm is my preference for maple syrup these days. This Grade A Amber Rich is so versatile; I love it over waffles, where it provides a nice, maple sweetness that isn't overpowering or too rich. It's fantastic in baking, and when I'm not making maple-flavored ice cream with it, I'm drizzling a little on top of a simpler vanilla with some walnuts for a tasty treat. I think the quality is superb and I highly recommend it!