Though it's been in place for many years (well, since 2015), I was surprised by the new rating system for maple syrup (now used across US and Canada). Decades ago, we discovered that we preferred the more flavorful Grade B as opposed to Grade A maple syrup; now, it's pretty much all grade A, with distinctions based on the color and flavor of the sap, which varies throughout the season:
https://www.maplesource.com/pure-maple- ... explained/Vis a vis this discussion, it's likely that there's more difference between early and late harvest maple syrup than between Wisconsin and Michigan maple syrup, or New Hampshire and Quebec maple syrup.
Just ordered some maple syrup from Amazon; it's what used to be Grade B but is now Grade A, Dark Color, Robust Taste.
"Don't you ever underestimate the power of a female." Bootsy Collins