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Canada grade A, Amber/rich taste
An exceptional syrup with a smooth, velvety texture

Escuminac extra rare maple syrup is produced in very small quantities, making it rare. Golden in color with bright highlights, it is the mildest in our range. This pure maple syrup is produced exclusively with sap harvested during the first days of the run.

Rare Escuminac is an exceptional syrup with a smooth, velvety texture. It is light in the mouth, featuring a subtle caramel and honeysuckle bouquet with a hint of cinnamon and a lingering flavor.

100% Natural Gourmet products - 100% organic for the biggest foodies among you.

 

Canada Grade A, dark/robust taste
Incredibly refined and rich

Escuminac great harvest maple syrup is the most popular in our range. This is a pure maple syrup; its aromatic profile brings to mind warm buttered brown sugar, date purée, English toffee and green anise. Un grand cru!

This is the serious stuff, ideal for hearty 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.

Canada grade A, Dark/robust taste
Intensely dark, it is purely delicious

Escuminac late harvest is an amber pure maple syrup produced at the end of the harvest. Intensely dark, it is purely delicious. With its suggestion of rye, caramel and roasted sugar, it is perfect for your recipes; use it in simmered dishes, pastries or to spice up your salad dressings.

Have a look at our best maple syrup sellers

Made from the sap of hundred-year-old maple trees  

Since 1998, master maple syrup artisan Martin Malenfant has been producing organic, 100% pure maple syrup of the highest quality. The hundred-year-old sugar bush stands in Escuminac in the Chaleur Bay region of Québec, in the foothills of the Appalachian Mountains. Swept by sea air from the nearby Gulf of St. Lawrence – less than 3 km from the hillside sugar bush – this terroir enjoys a unique climate, ideal for the production of maple syrup. The area was already being used by Native Americans long before the arrival of the first Europeans. In fact, “Escuminac” means “place of encounter between humans and nature” in the Mi’gmaq language.

Escuminac maple syrup is made from the sap of hundred-year-old maple (Acer saccharum) trees. It takes 40 liters of sap to produce a single liter of this precious syrup. A natural sugar with surprising properties, it contains polyphenols (antioxidants) and essential natural minerals (manganese, calcium, potassium, iron, zinc, and magnesium).  

« A moment in the northern forest in Gaspé Peninsula, let’s listen to the secrets of these centuries-old maples and birches » -Martin Malenfant, master maple-grower and gardener of the Escuminac forest!

A rare syrup of great nobility

This rare syrup produced in extremely small quantities, was doubtless once the balsamic vinegar of Native Americans! Unique and rare, birch syrup (Yellow Birch) is a natural syrup produced from sap harvested in the spring. It takes 140 liters of birch sap to produce a single liter of birch syrup. 

Escuminac birch syrup is notable for its numerous dominant aromatic compounds, including furans, methyl salicylate, octanal and vanillin. To some extent, it has an aromatic kinship with balsamic vinegar, although the comparison ends there. It possesses its own identity and is a syrup of great nobility.

Its aromatic DNA is astonishingly complex, so it can be used in recipes with a broad range of foods, ingredients and liquids.