True, Mrrzy. Like honey, the darker, the more flavorful. Another tip; if you can get it, buy "grade B". This (I'm told) is from sap that accidentally became frozen after it drained from the tree, but before it was boiled down. This makes the final syrup cloudy (and therefore less saleable, for some reason), but every bit as tasty, and to my mind more flavorful, like the darker types of honey.
Jeri, mead is defined as a honey-based alcohol, but I've seen maple cordials and liqueurs (there must be a difference, but I don't remember what it is right now). I don't remember any maple wines or brandies offhand at the moment, though.

Mary (who's been known to tap a maple or two, here in Ohio)