Unfiltered syrup? What is that?
Maple sap has considerable levels of some minerals, such as calcium and potassium, and organic acids. When the sap is boiled down to produce syrup, these minerals and acids can precipitate out, forming tiny particles of something called ‘sugar sand’. It’s harmless and fully edible, but many producers filter it out in order to give a perfectly clear product.
We believe in leaving the syrup as is, with a thin layer of sugar sand at the bottom of the jars. We strain the sap for other debris before boiling – it’s only the original mineral content of the sap that makes up this ‘sand’. Sugar sand may increase the sweetness of the syrup, or make it more nutritious – it’s not certain.
The sugar sand can give a slight texture to the syrup in the bottom of the jar. We have found that we like this, but some people may not. We still invite you to try our syrup and see for yourself.