Why the Cheapest Maple Syrup Tastes Best

Kyle Baxter

Kyle Baxter

— 1 min read
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Yoni Appelbaum’s fascinating look at maple syrup’s history (http://www.theatlantic.com/life/archive/2011/11/making-the-grade-why-the-cheapest-maple-syrup-tastes-best/239133/):

The market for maple syrup offers an odd inversion. The thin, pale fluid labeled Fancy or Grade A Light Amber commands the highest prices. It is the white bread of condiments, an inoffensive accompaniment to more flavorful fare. The robust, thick syrup marked Grade B fairly bursts with maple flavor, but sells at a significant discount. So why does the nominally inferior grade offer decidedly superior flavor? The answer lies in the history of maple syrup, a product that has long served as a symbol of American authenticity. As our sense of American identity has evolved, our syrup labels have not always kept pace.

(Via Tyler Cowen (http://marginalrevolution.com/marginalrevolution/2011/11/assorted-links-273.html).)

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