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Escuminac Maple Syrup - Extra Rare 200ml

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 Escuminac Extra Rare maple syrup is produced in very small quantities, making it rare. Golden in colour with bright highlights, it is the finest in our range. Produced exclusively with sap harvested during the first days of the run (only the sap harvested during the first 3 days), rare Escuminac light is an exceptional syrup with a smooth, velvety texture. It is light in the mouth, featuring a subtle caramel and honeysuckle bouquet with a hint of cinnamon and a lingering flavour. ORGANIC premium Maple syrup, Canada Category A, Amber rich taste - Bottled Estate.

 

Ingredients: Pure, organic maple syrup.

 

Golden color with bright reflections, the most delicate of our product line.

Fine and complex nose, with lightness and concentration.

Characterized by a light mouth with subtle accents of caramel, honeysuckle and a hint of cinnamon, long in the palet.

Pairing: Light cocktail or to poor directly in your dish. Refer to aromatic pairing

Serve: Room temperature ideally.

Storage: 3 years in a cellar - 6 to 12 months once opened – keep refrigerated for quality.

 

YIELD: 1 litre of maple syrup = approximately 40 litres of maple sap
SUGAR: 66°BRIX / 833 grams of sugar / Litre
MINERAL CONTENT: Iron, Calcium, Sodium, Riboflavin, Magnesium, Zinc, Manganese
MAPLE SYRUP PRODUCER: Martin Malenfant, Proprietor-Producer


TASTING NOTES: Escuminac Extra rare maple syrup is produced in very small quantities, making it rare. Golden in colour with bright highlights, it is the finest in our range. Produced exclusively with sap harvested during the first days of the run (only the sap harvested during the first 3 days), rare Escuminac light is an exceptional syrup with a smooth, velvety texture. It is light in the mouth, featuring a subtle caramel and honeysuckle bouquet with a hint of cinnamon and a lingering flavour.

METHOD : In Spring, at the thaw, when the wood of the maple trees swells and temperatures in the daytime are positive (+10°C) and negative at night, conditions are ideal to begin the harvest. During this short period, the maple sap begins to flow. The harvested sap must be boiled on the same day. Heating at a constant high heat has to be mastered by the maple syrup producer. Slowly, the water contained in the sap evaporates, the sugars are gently concentrated. Following a complex sequence of chemical reactions, when the syrup reaches a temperature of 104°C and 66°Brix, the sap becomes maple syrup (pH 7). Produced and bottled at the ESCUMINAC sugarwood.

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