![]() ![]() Our tasters didn't - but then again, there's a reason why people started making the artificial stuff in the first place.Īdam Lapetina is a food/drink staff writer at Thrillist, and wholeheartedly believes that the best things in life are fried. When presented with real maple syrup, would you choose it over a bottle of "pancake" syrup? Perhaps, perhaps not. Turns out that the syrups inspired by - but not derived from - the maple tree fared both better and worse than the real thing, due to a combination of factors: viscosity (thicker is better), sweetness (there's a fine line between ideal and over-the-top), and overall flavor (buttery, less chemical notes won out). ![]() It’s good though!” (Even the most scathing pan was not truly that scathing.)Īs much as we may preach about being all for "natural" products, the actual maple product in this taste-test got buried in the middle, and many of our tasters were suspicious of its watery consistency and slightly bitter, smoky profile. Scathing pan: "It’s kinda like a pot of sugar. ![]() The park has been listed on the National Register of Historic Places since 1973. Winning endorsement: "It's like they actually tried to balance the sugar and the flavor and make it be good. 6+ Located in Pleasant Valley of Richland County, Malabar Farm is representative of the diversity of the glaciated Appalachian Plateau region and was the dream of sustainable agriculture for the Pulitzer Prize-winning author and conservationist, Louis Bromfield. In the end, though, it won out for being slightly more natural than the other generic syrups, due to the exclusion of high fructose corn syrup. General consensus: Log Cabin had it all - the look ("deep, dark"), the consistency ("full-bodied"), the smell ("true maple-y"), and the taste ("burnt sugar" and "maple" notes). maple syrup being processed right in our cabin on the Burton Village Green. ![]()
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