I'm Yasmin, and I've spent my career working across the food world: in kitchens, restaurants and on farms. I'm passionate about how food gets from producer to plate, and the stories behind it.

Like anything natural, maple syrup has a life cycle.

Every year, the forest wakes up from its winter slumber. The harvest begins, and as the season unfolds, the sap changes, taking on new colours, aromas, and flavours. Each grade is a snapshot of the season: an ode to the forest, and to the natural rhythm of change.

As sap begins to flow, it's carefully collected and gently boiled down into syrup. The first runs of the season produce Golden. The weeks go on, and the flavour deepens into Amber, then finishes with Dark.