Maple Syrup Grades Explained (So You Buy the Right One)

Maple syrup grades confuse people for one reason: most of us assume “dark” means lower quality. It doesn’t.

In modern grading, color is primarily a flavor guide — not a “better vs worse” rating.

This guide explains the four Grade A maple syrup grades in plain English, shows you which one to buy for how you’ll use it, and links you to the best next step if you want real Michigan maple syrup.

>> How is maple syrup made?

Start Here: Which Grade Should You Buy?

If you only want one bottle that works for almost everything, most people prefer Amber (Rich Taste). If you cook and bake a lot, Dark (Robust Taste) is the workhorse.

>> Ready to shop? Browse our current options here: Maple Syrup Collection.

What Do Maple Syrup “Grades” Actually Mean?

Today’s Grade A system sorts syrup into four color/taste classes. In general:

• Lighter syrup tastes more delicate.
• Darker syrup tastes more robust/strong.
• All Grade A syrup can be excellent — the “best” one is the one you’ll actually use and enjoy.

If you’re buying Michigan maple syrup specifically, this page helps you understand the region and what “real” means: Michigan Maple Syrup.

The 4 Grade A Maple Syrup Grades

Grade A Golden (Delicate Taste)

This is the lightest grade. The flavor is clean and gentle — great when you want maple present but not dominant.

Best uses: fruit, yogurt, tea/coffee sweetener, cocktails, ice cream, finishing.

Grade A Amber (Rich Taste)

This is the “classic” all-around grade for most households — rich maple flavor without being too intense.

Best uses: pancakes, waffles, oatmeal, breakfast sausage, roasted nuts, everyday drizzling.

Grade A Dark (Robust Taste)

Dark syrup is where maple flavor really shows up in recipes. If you bake, cook, or make glazes, this is often the best value because the flavor holds up.

Best uses: baking, marinades, salad dressings, coffee, BBQ sauce, roasted vegetables.

Grade A Very Dark (Strong Taste)

This is the boldest grade. It can be incredible in cooking — but it’s intense. If you want “maple punch,” this is it.

Best uses: BBQ, glazes, beans, braises, spice rubs, anything savory-sweet.

Common Myths (That Cost People Money)

Myth: “Dark syrup is lower quality.”
Truth: Dark syrup is often just later-season syrup with stronger flavor.

Myth: “Grade B is the good cooking syrup.”
Truth: The old “Grade B” label was retired in favor of the four Grade A color/taste classes.

Myth: “If it says maple, it’s maple syrup.”
Truth: “Maple flavored” often means imitation syrup. Look for “pure maple syrup.”

How to Buy Like a Pro

Here’s how to buy syrup in a way that actually improves your food (and avoids regret purchases):

• If it’s for the table, go Amber first.
• If it’s for cooking/baking, go Dark.
• If it’s a gift, choose the grade that matches the person (Amber for most, Very Dark for “serious maple” people).

Want the “why” behind our process and standards? Read: Why Our Maple Syrup.

Storage Matters (Because Pure Syrup Is Real Food)

Pure maple syrup is a natural product. Treat it like real food: keep it sealed, and refrigerate after opening to protect flavor and freshness.

If you want a deeper guide, we’ve written these:

• Does Maple Syrup Expire?
• Is Maple Syrup Healthy?
• Maple Syrup vs Honey

Where to Buy Real Maple Syrup

If you want authentic Michigan maple syrup, start here: Shop Maple Syrup.

If you want to browse everything we make (syrup, candy, sugar, honey, gifts, and more): Shop All Products.

If you’re buying for someone else and want them to choose their favorite grade: Bonz Beach Farms Gift Card.

Final Word

Grades exist to help you pick flavor — not to rank syrup by “good vs bad.” Choose the grade that matches how you’ll use it, and you’ll enjoy maple syrup a lot more.

If you want a Michigan-first guide to what “real” means, read this next: Michigan Maple Syrup.

>> How to make maple syrup at home