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Laurel & Ash Farm Maple Syrup

Laurel & Ash Farm Maple Syrup Pantry Laurel & Ash Farm Dark

Laurel & Ash Farm Maple Syrup Pantry Laurel & Ash Farm Amber

Laurel & Ash Farm Maple Syrup Pantry Laurel & Ash Farm

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Laurel & Ash Farm Maple Syrup

$24.95

Flavor Amber Dark

Product variants

Laurel & Ash Farm makes their small-batch maple syrup the old-fashioned way: Boiled over a roaring wood fire in a tiny sugar shack tucked deep in the woods of New York’s Hudson Valley. We’ve tasted a lot of maple syrup here at Milk Street, so we can confidently say this is as good as it gets. It’s sweet, but not cloyingly so, and complex because of the firewood. The wood smoke imparts a depth and subtle smokiness that you just don’t get from other production methods. Even in a lineup of 10 other syrups, we were surprised at just how much better (and more maple-y) these tasted. We’re offering two grades: the lighter, more delicate and rich Amber and the darker, more intense and robust Dark. We prefer the Amber syrup for all-purpose drizzling. The Dark syrup, which is made from late-season sap, is rich enough to come through in cakes, pies and other baked goods. Each bottle is wax-sealed and hand-numbered. Every part of the production process, from tapping the maple trees to chopping firewood to bottling up the syrup in wax-sealed glass bottles, happens right on their farm.

100% Pure New York State Grade A Maple Syrup

Net Volume: 12.7 fluid ounces
Place of Origin: Holmes, New York

There’s no wrong way to use maple syrup, but we prefer drizzling the lighter Amber syrup over fruit, ice cream, French toast and pancakes. The intense, complex flavors of the Dark syrup will stand out in baked goods, like Puddings Chômeur.

Laurel & Ash Farm Maple Syrup

$24.95

Taste the Wood-Fired Difference

Everything about Laurel & Ash Farm is old school, right down to the fuel they use to boil the sap. Where larger producers use high-tech stainless steel evaporators to turn maple sap into syrup, this tiny operation sticks to good old firewood. (Sustainably sourced from the same woods they tap for sap, of course.) It’s more work, but founders Ashley Ruprecht and Jeffrey Schad believe there’s no substitute for the subtle smokiness and deep complexity you get with wood-fired maple syrup.