This Is Hands-Down the Best Maple Syrup, According to a Canadian Chef

Growing up in Ontario, Canada, one of my core childhood memories was piling into the car, crossing the border into Quebec, and heading straight for a cabane à sucre—those quintessential sugar shacks tucked deep in the woods.

February and March were the high holy months of maple season. As soon as the weather warmed and the sap started running, the trees were tapped, giant vats came to a rolling boil, and families flocked in for heaping breakfasts and unlimited maple syrup.

If you’ve never been, imagine long wooden tables, stacks of pancakes and sausages, and pitchers of fresh syrup still warm from the evaporator. You finish the meal by heading outside for tire d’érable—maple taffy—which is essentially a generous pour of piping-hot syrup drizzled right onto the clean snow, instantly cooling into a chewy lollipop. It’s magic.

Since it’s not sugar season year-round, most of us rely on the bottles of maple syrup in our pantry the rest of the year—whether you’re drizzling it over oatmeal, whisking it into a vinaigrette, seasoning baked beans, or drowning a stack of French toast.

Trust me: Not all maple syrups are created equal. My American cousins literally stock up every time they visit, wedging as many bottles into their suitcases as border control will allow.

The Best Canadian Maple Syrup, According to a Canadian Chef

Chef Zachary Resnick is a fellow Canuck and lifelong maple syrup enthusiast, and he didn’t hesitate when I asked him to share his pick for the best Canadian syrup. “I am a loyalist to Decacer Grade A Pure Maple Syrup—you know, the ones that have the idyllic cabane à sucre imagery on them.”

They’re practically a cultural artifact at this point—so recognizable that you can now buy candles, mugs, and all kinds of nostalgic merch featuring the logo, including items made from recycled syrup cans. That wintery scene—a snowy forest and a smoky cabin—has become shorthand for sugar-shack season itself.

These tins aren’t just pretty or sentimental. According to Resnick, they also hold some of the best maple syrup you can buy.

“I find that this type of darker syrup has a more complex flavor than lighter stuff. While still obviously sweet, the notes run from sugary to more complex caramel, with just a trace of burnt bitterness—not enough to ruin a dish but just enough to provide a background counterpoint to the overall sweetness.”

I did a quick search for my American friends, and there's great news: You can snag these iconic cans of maple syrup on Amazon for about $16 each—no cross-border trip required, though we’re always happy to have you visit!

If you're picking up maple syrup in a traditional metal can, the easiest way to open it is to use a bottle opener to make a small puncture on one side of the lid, then a second puncture on the opposite side to help it pour smoothly. Once opened, transfer the syrup to a clean glass jar or airtight container and store it in the fridge—this keeps it fresh and prevents mold, especially during warmer months.