Use Escuminac extra rare light maple syrup to enhance soups or smoked fish dishes with delicate butterscotch flavours. This light maple syrup is only made with the sap from the first three days of the maple harvesting season. It is therefore only produced in very small batches, and is the rarest type of maple syrup. Mix a little light maple syrup with melted butter, Dijon mustard and dill – this makes a great glaze for white fish or chicken. You can – of course – also use it as a pouring syrup at the table.
Escuminac are producers of the true ‘terroir’ maple syrup. The regional climate and unique soil composition around the Baie-de Chaleurs and Escuminac regions in Quebec has fostered the growth of vast centennial maple and yellow birch forests – forests where the trees are over one-hundred years old – and the sap produced by these trees makes Escuminac’s premium organic syrup.
Escuminac was founded in 1998 by Martin Malenfant. He is devoted to producing high quality maple syrup while staying in harmony with the environment.
Ingredients: 100% pure organic maple syrup
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