To be marketed as "Vermont Maple Syrup" the product only needs to contain at least 10% real Vermont syrup - so Vermont "manufacturers" import syrup from Canada, New York, OHIO etc. Ohio exports more syrup to Vermont than Vermont actually produces from its own trees.
If your want the real thing, and actually the BEST quality syrup - just buy the 100% pure natural Ohio Maple Syrup. There are several grades of syrup from extra fancy (very light color) to later run darker (and more flavorful) grades. I prefer the darker, more intense flavors. Good Maple Syrup is like good wine, and as variable as the region, soil, climate, particular year.
There, Little Brother, you are also updated.
Does tOSU Ag department have a course on Sugarbush husbandry? Maple product production is a major industry in Ohio. And Maple Syrup is pure gold - just try to buy some without a line of credit on your abode!
To improve the bourbon concoction, just use Maple Sugar (not the syrup) with the bitters -
Love the article - from cats, to bourbon, to color-out stadiums....
I used to take Gallons of Geauga County Maple Syrup down to Anne and Woody - another Ohio product for which Woody would not accept any substitutes!