Maple syrup is like sushi: When it’s good, it’s good, and when it’s bad, it’s bad. Falling firmly on the so-good-it’s-awesome side of this divide is Crown Maple, a perfectly crafted syrup produced from majestic sugar and red maple trees in New York’s Hudson River Valley. The result is some of the purest, most nuanced pancake-topping stuff we’ve ever encountered, and with three flavors to explore, we’re thinking we need to learn how to make waffles, stat.
A Non-Alcoholic Gift Guide: Crown Maple Syrup for the Breakfast Buff
The Tasting Panel Magazine - November 2011