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Experience Deeply Flavoured, All‑Natural Products Made the Traditional Way
Our Signature Maple Products
The Story Behind Our Natural Maple Syrup
We grew up surrounded by maple syrup, a staple on our kitchen table and part of cherished family memories. After moving to Alberta and missing true maple flavour, we returned to our roots and built Little Ouest Maple Taps to share real, traditional syrup with others.
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FAQS
Each year, maple trees are tapped, and those taps are connected one by one to a long tubing system. That tube allows a certain amount of sap to travel all the way to a large container where it is stored. Since maple sap is essentially sweet water, we have to boil it down in order for the excess water to evaporate. This process creates a substance that is thicker and sweeter than the sap because it is more concentrated in sugar. That delicious substance is known as maple syrup. Its production seems simple enough but necessitates the completion of multiple steps that require both skills and efforts.
No, they are very different. While maple water is boiled down to directly create pure maple syrup, pancake syrup is often made with high-fructose corn syrup and has nothing to do with the real thing. In fact, the latter typically contains no maple syrup at all, but have instead many chemicals and additives to them.
An unopened bottle of maple syrup can be good for a very long time, as long as it is kept in a dry and cool place, such as your pantry. A container that has already been opened, however, will keep the freshness of the syrup for a shorter amount of time. That is why opened bottles should be stored in the refrigerator or in the freezer to prevent the apparition of mould in the syrup. If kept in an airtight bottle and stored properly, maple syrup can be good for up to a year in the refrigerator and almost indefinitely in the freezer.
Absolutely! It has been proven that pure maple syrup contains minerals and antioxidants that are good for your health. Those are obviously not found in granulated sugar, which is one of the reasons why maple syrup proves to be a much better sweetener option. Plus, the syrup from maple trees is much tastier!
When cold winter nights start to alternate with days of thaw, maple trees gradually pull water from the ground, which they then filter through their roots. This water gathers nutrients stored in the tree as it flows and is destined to nourish its host throughout the season. The distinctive temperature of the sugaring season creates a pressure that allows for the sap to be pushed out of the taps and boiled down to create maple syrup.
Small bubbles often appear in maple syrup when its bottle has been shaken. Those bubbles are completely natural and harmless – nothing to be alarmed of. If you are still worried by their presence, simply wait a few hours, as they will disappear over time.
If your maple syrup has stayed for a long while in your refrigerator or has been overheated, small crystals may form at the bottom of the bottle. Although they might worry you, those crystals are completely harmless and are indeed edible. They are the same as maple candy and do not alter the quality of your maple syrup in any way. If you wish to remove them, simply scrape them off or pour a hot liquid in the bottle in order to dissolve them.
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