Adirondack Maple Syrup
To make one gallon of pure maple syrup, it takes more than 40 gallons of sap, which must be collected from maple sugar trees, called a sugar bush. Sugar Maple and Black Maple trees are the preferred species for producing maple syrup due to the sap's high sugar content. The sap from Red and Silver Maple trees can also be used to make maple syrup and maple products, though the higher water-to-sugar ratio means that producers need more sap to get the right sugar concentrate.
Maple trees flourish in the northeastern United States and eastern Canada, which hold the monopoly on maple production. New York State produces some of the purest syrup on the market because each batch is held to rigorous standards. Pure Maple Syrup has a sugar concentrate of at least 66%. Natural minerals and antioxidants, including calcium and zinc, can be found in pure maple sugar. Like a vintner's "terroir," maple syrup, once distilled, can exhibit distinctive flavors from the surrounding forests and fields.