Government grading (this has been the standards for ages now) stipulates that fancy grade syrup be maple-sap syrup, free from foreign material & of a density of 36 degrees Baume hydrometer reading (no clue) reading, weighing not less than 11 lbs. to the gallon. It should be of a color no darker than that designated in the U.S. color standards as light amber. It should possess a characteristic maple flavor, should be clean, free from fermentation & free from damage caused by scorching, buddiness, any objectionable flavor or odor, or any other means. Grade A syrup must be the same as above except in color. The color is darker than light amber, but no darker than that designated in the U.S. color standards as medium amber. Grade B is the same as above except in color & flavor. The color is darker than medium, but no darker than that designated in the U.S. color standard as dark amber.br From the Maple Sugar Book, "the finest syrup has been compared to a pale ginger ale, grade A to a Pilsner beer, grade B to tea & grade C to coffee. In the not to far past grade B was usually used for cooking & grade C used in the tobacco industry or whiskey manufacturers. Most of what's on the shelves of the supermarkets are blended syrups & are artificially flavored. The best I've been able to get at the store was grade A medium. We used to live an hour or so north of here (southern NH) & always got syrup by stopping at a roadside stand or better yet where the farmer would hang out a shingle & sell from their doorstep (no bother to them). That's where we've also found the best (IMHO) candy, sugar, & butter. I guess it all boils down to personnel taste & preference. Sounds a lot like Kona coffee. Barry