The sap is flowing across the country—but not for long.

Canada’s sugaring season runs six weeks between late winter and early spring. That means, at this very moment, Canada’s proud maple syrup producers are heading into the woods to tap their trees, carrying on a proud Canadian tradition.

With 70-75% of the world’s maple syrup flowing from our proud nation, we need to give our maple producers some sweet appreciation.

The fact is, when it comes to maple syrup, no one does it quite like Quebec.

Vast sugar maple forests coupled with springtime’s cold nights and warm days make ‘La Belle Province’ the sweetest spot on earth.

Deep in Quebec’s Gaspé Peninsula, Érablière Escuminac is doing things differently — bottling a maple syrup that’s about as Canadian as it gets.

A Single Forest, A Singular Taste

Most maple syrup brands blend from multiple forests. Escuminac’s organic maple syrup comes from one old grove forest of maple and yellow birch trees. Like single-origin coffee or small-batch olive oil.

This gives the syrup a deeper, more complex flavour. It combines natural maple sweetness with vanilla, and woodsy depth. Every drop tastes like the forest it came from.

Mixing Tradition with Innovation

Martin Malenfant, the maple master behind Escuminac is a third-generation sugar maker. With over 35 years of experience, Malenfant combines tradition with advancements in maple syrup production and sustainability practices. This earned Malenfant Quebec’s prestigious Ordre national du mérite agricole.

Malenfant says:

“When the grandchildren come for a walk in the forest, we can proudly tell them about our efforts to protect the magnificent nature around us.”

Carbon Neutral, Fully Canadian

Escuminac is proudly carbon neutral, offsetting 100% of emissions from tree to bottle.

This commitment goes beyond simple offsets—they sustainably manage their old-growth forest, protect biodiversity, and follow responsible harvesting practices that prioritize the long-term health of the ecosystem.

In the sugar shack, they use energy-efficient equipment and renewable power whenever possible. Even the packaging is thoughtfully designed, using recyclable materials and reducing waste at every step.

Yes, Escuminac is a little fancy—and we love that. But with more than 10 Canadian maple syrup brands on the shelf, Fiesta has something for every kind of maple syrup lover. After all, maple syrup is basically liquid patriotism.

Spinach Salad with Warm Maple Dressing

An incredible combination of blueberries, sliced apples, and feta with a warm, spiced maple syrup and balsamic dressing.

Warm Maple Dressing

• 1/3 cup avocado oil
• 3 tablespoons balsamic vinegar
• 1 1/2 tablespoons pure maple syrup
• 3/4 teaspoon Dijon mustard
• 1/2 teaspoon honey
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper

Salad

• 1/4 cup sliced almonds
• 1 (5-ounce) bunch spinach, stemmed and roughly chopped (about 8 cups), or 8 cups baby spinach (5 ounces)
• 1/2 cup thinly sliced unpeeled Honeycrisp apple (from 1 small [6-ounce] apple)
• 1/4 cup fresh blueberries
• 1 ounce feta cheese, crumbled (about 1/4 cup)
• Kosher salt, to taste
• Black pepper, to taste

Method

Make the warm maple dressing:

• Combine oil, vinegar, maple syrup, mustard, honey, paprika, salt, and pepper in a lidded glass jar. Process with an immersion blender until well combined, about 30 seconds, or seal with lid, and shake vigorously.

Make the Salad:

• Heat a small skillet over medium-high. Add almonds; cook, stirring often, until toasted and golden brown, 1 to 2 minutes. Remove from heat; transfer almonds to a plate, and set aside.
• Toss together spinach, apple, blueberries, feta, and toasted almonds in a large heatproof bowl. Set aside.
• Add dressing to skillet; heat over medium until it just begins to simmer, about 1 minute. Pour about 6 tablespoons warm dressing over salad, and toss to coat. Season with salt and pepper to taste. Serve salad with remaining warm dressing, if desired.

Sourced from Food & Wine