Escuminac Great harvest maple syrup - JUG 4L - Canada Cat. A / Dark robust taste - Organic View larger

Escuminac Great harvest maple syrup - JUG 4L - Canada Cat. A / Dark robust taste - Organic

sirop-erable-medium-4l

Contenance : 4000 ml

Escuminac Great harvest maple syrup is the most popular in our range because it is readily available but also because of its complex and mild mouthfeel. This Canada No 1 medium maple syrup is both extra fine and richly flavoured. Its aromatic profile brings to mind warm buttered brownsugar, date purée, English toffee and green anise with a subtle hint of curry. Flavourful, it is fullbodied, rounded, textured, pronounced and syrupy, but not overwhelming, and has a very long finish. A grand cru! This is the serious stuff, ideal for robust recipes and tangy cocktails with a barrel-matured eau-de-vie base (bourbon, cognac, scotch, etc.). In the kitchen, pair it with soy sauce, curry, huitlacoche, wild rice, lovage, celery salt, roasted chicory, coffee, tonka bean, vanilla, black licorice, nigori sake, kirsch, roasted fenugreek and candy cap or chaga mushrooms. - ORGANIC premium maple syrup, Canada Category A, Dark robust taste - Bottle Estate. 

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CAD$99.00



Intense and deep golden colour

Brown sugar /hot butter /date puree /caramel /aniseed /curry

Dense, full, textured, captivating, syrupy, without being over the top, with a very long finish which literally lines the palate. A great vintage!

Pairing: To make full-bodied cocktails / Cooking - Refer to aromatic pairing

Serve: Room temperature ideally.

Storage: 3 years in a cellar - 6 to 12 months once opened – Keep refrigerated for quality -  After opening.


YIELD: 1 litre of maple syrup = approximately 40 litres of maple sap
SUGAR: 66°BRIX / 833 grams of sugar / Litre
MINERAL CONTENT: Iron, Calcium, Sodium, Riboflavin, Magnesium, Zinc, Manganese
MAPLE SYRUP PRODUCER: Martin Malenfant, Proprietor-Producer


TASTING NOTES: by François Chartier - Creator of harmonies
Intense and deep golden colour. Simultaneously extremely delicate and very rich, with an aromatic profile of great complexity (brown sugar /hot butter /date puree /caramel /aniseed /curry). It presents as dense, full, textured, captivating, syrupy, without being over the top, with a very long finish which literally lines the palate. A great vintage!
To make full-bodied cocktails, using spirits which have been finished in barrels, (bourbon,
cognac, rum, scotch). In your cooking, mix it with the following ingredients: soya sauce, curry, huitlacoche, wild rice, lovage, celery salt, roasted chicory, coffee, tonka bean, vanilla, licoricey, sake nigari, kirsch, toasted fenugreek seeds, candy cap mushroom, change mushroom.

METHOD: In Spring, at the thaw, when the wood of the maple trees swells and temperatures in the daytime are positive (+10°C) and negative at night, conditions are ideal to begin the harvest. During this short period, the maple sap begins to flow. The harvested sap must be boiled on the same day. Heating at a constant high heat has to be mastered by the maple syrup producer. Slowly, the water contained in the sap evaporates, the sugars are gently concentrated. Following a complex sequence of chemical reactions, when the syrup reaches a temperature of 104°C and 66°Brix, the sap becomes maple syrup (pH 7). Produced and bottled at the ESCUMINAC sugarwood.

Type Natural sugar – Produced by concentrating sugars contained in maple sap, by an evaporation process.
Category Cat. A - Dark Robust taste– 100% pure - Percentage of translucence: 50 % / 25 %
Taps 65 000
Climate Ideal northern micro-climate. Sunny days and cool nights. Long very cold winters. Late Spring.
Harvest period end of April

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