American Terroir
Description
Vocal Characteristics
Language
EnglishVoice Age
Middle Aged (35-54)Accents
North American (General)Transcript
Note: Transcripts are generated using speech recognition software and may contain errors.
April is the cruelest month, stirring dull roots with spring rain but marches wicked sweet In Vermont, a day comes in early spring, when the sun flares bright and the air smells of earth. Once again, the snow turns from diamond dust to taffy, and the land relaxes from up and down the hills. Shy at first than insistent comes the Tink Tink, Tink of shiny drops falling into tin buckets. Doctor, come quick. The patient has a pulse. Many people believe that maple syrup flows in the veins of sugar maples. If only sap flows in the trees, and his generations of bleary eyed New Englanders could tell you it is a long, long way from sap to syrup 42 1 to be exact. If you have 40 gallons of sap, you must boil off 39 gallons of water to yield one gallon of label syrup. That's why maple syrup is so expensive and why the syrup market is dominated by artificial products containing not a drop of real maple. What you are paying for in the genuine artifact is a terrific amount of fuel, along with somebody's long nights in the sugar house tending the sap is, it boils Most. Sugar making is a small scale enterprise. People tap their own trees, maybe their neighbors with permission and permission in exchange for a gallon or two of syrup is easy to come by. This has created a terroir is dream. Thousands of geographically unique UNB, lended varieties of a single product long before coffee and chocolate marketers ever thought of promoting stateless state foods before single vineyard winds were common in California, Vermont was full of single Sugarbush syrups. Not that anyone except a few locals ever paid attention. Who sits down on a Sunday morning, pours a glass of maple syrup and savor. Sit with the newspaper. Most syrup is conveyed to our mouth. The top steaming fork fulls of pancake. It's hard to notice any nuances amid the few salat of blueberries in vanilla, But if you do sip your way through a few syrup flights, you quickly realize that maple syrup zehr wildly different. Once you get beyond that great bear hug of sweetness, some are more buttery than others, some more smoky, some tastes thin, some spicy. Some are nutty, some multi, some just a little bit salty. These differences result from the sugar bushes, bedrock soil, slope, micro climate and genetics, as well as from the sugar makers methods. No matter what their differences, however, all sugar makers air using the same tree the sugar maple. For although a 40 to 1 SAPTA sugar ratio may sound like an insane amount of work, the ratio is even worse. With other trees, you can make syrup from the sap of all sorts of trees. Birch syrup is an Alaskan specialty, but most have less than 1% sugar in their sap. That's 100 to 1 boil. Sugar maples are the sweetest, with a 2 to 3% sugar, although it varies with the individual tree.