I remember learning when I lived in New England that the maple syrup that you want is the least expensive, least "premium" - because the premium-er the syrup, the more like SUGAR it is (because back when deciding what to label it, that was what was deemed higher-quality) and so what you really want is the lowest grade, as that will be the maply-est. Willie-O or others, is that something New Englanders tell us others so we'll leave the good stuff to them? Or is that true?