Maple Valley Organic Pure Maple Syrup, Dark & Robust, 128oz (Plastic Jug)​

Taste great!

I gave this to my brother after he was very disappointed with store bought simulated mapke syrup. He was thrilled with the product and brags on the taste of REAL MAPLE SYRUP! Renember, you get what you get pay for!

Good high quality maple syrup. Flavor is delicious and the gallon lasted us a very long time.

I love the syrup but I love the container even more. It's the perfect size and very easy to use.

There is something about the taste of Maple syrup that induces happiness. Gentle and soothing and always with you as a favorite memory. Upon arrival, I added a measure to my preferred unsweetened breakfast cereal. What a wonderful way to start any day. Thank you!

Maple Syrup is made from the Sap of the Sugar Maple Tree, after collecting the Sap it is boiled until its Thick and Syrupy. Maple Syrup is Graded according to Color and Flavor. Generally US Grades are: Fancy or Grade AA, a Light Amber Colored Syrup with a Mild Flavor Grade A, is Medium Amber and Mellow-Flavored Grade B, is Dark Amber and Hearty Flavored Grade C, is very Dark with a Robust Molasses like Flavor Organic Maple Syrup from Maple Valley is US Grade B, it Tastes like Maple Syrup but I found it to be a bit Thin and Runny, Light in Color and very Sweet for Grade B Maple Syrup in fact I had to look twice to the Gallon Plastic Jug to make Sure it is Grade B, I am not an Expert, but I find the Density I believe to be low, that is the Percentage of Sugar in the Syrup, a Low Density Produces a Thin, Runny and Light in Color Syrup like Grade A. Nothing Wrong with That, I did compared it to my Favorite Maple Syrup from Pennsylvania which is also Grade B but is Darker and Thicker, maybe different Regions Produce different Maple Syrups or being Organic might have something to do with it ...but I don't think so, either way I also find it a little Pricey I don't do the Master Cleanser Plan, I like to use Maple Syrup instead of White Sugar for Cooking and Baking most of the Time, I love to add some of the Syrup to a Cup of Plain Nonfat Yogurt... so Good! I also like to make Chocolate Syrup: in a Sauce Pan Medium Heat add 1 Cup Maple Syrup, 3/4 Cup Water 1/2 teaspoon Salt, bring to a Simmer (Not Boil) add and Whisk 1 Cup of Cocoa Powder, I use "Navitas Organic Raw Cacao Powder" I get it at Amazon, it will take several minutes to Dissolve, don't let it Boil too much, Remove from Heat and add 1-1/2 Tablespoons of a Good Vanilla Extract, Watkins is Good, I also get it here, you will need a 16 ounce Glass Jar, the Sauce will come up almost to the Top, it keeps well in the Refrigerator for up to 3 Weeks. Maple Syrup and Cocoa Powder makes the Best Chocolate Sauce because both Ingredients don't have any Chemicals, Additives, Sugars or Stabilizers, unlike the well Known Chocolate Syrup Brands, I use it as a Topping for Ice Creams, Plain Yogurt, for Tiramisu, Cakes, and many Desserts just like Regular Chocolate Sauce, I like to pour some of it and mix it with Almond Milk that I make myself, for that Especial Treat. This is another way of eating Raw Chocolate Powder which is supposed to be a Super-Food according to the Doctor Oz Television Show The Gallon Jug arrived Fast, I was very Surprised, it was Packed in a Big Box Filled with that Horrible Expensive White Packing Popcorn or Packing Peanuts made out of Styrofoam that gets everywhere and follows you around and its Hard to get Rid Off. According to the Gallon Jug Printed on it and I Quote: "Our Organic Maple Farmers are committed to a wholistic approach to the farming and production of maple syrup for the health of their trees and the earth." ...I would like to Suggest to the Maple Valley Organic Co-op to Commit and to Put their Words into Their Actions and not only on their Maple Containers but to Use Brown Paper Wrapping or any other Paper which is Cheaper and a much Better Alternative for Shipping and the Environment,...for Customers and Our Planet Earth! ...Thank You D.D.

Excellent colour taste and consistency Very reasonable price

I'm living away from the source of supply craving it's flavor each day I'm away. I used to supply natural sweeteners to my customers who sought out alternates to refined sugars. Honeys, barley malts, brown rice and maple syrups just to name a few. Now retired living overseas suppliers are limited to coco sugars mostly. I bought two bottles placing them away in optimal storage next to my last jar of coombs creamed maple syrup that's thirty years old now.