Your maple syrup is 100% pure and natural. It took over 6 gallons of xylem sap before it was reduced over an open fire to 8 ounces. The sugar maple trees store starch in their trunks and roots before winter. The starch is converted to sugar that rises in the sap in early spring.
Your maple syrup was produced locally in small batches from the uncultivated land in the backcountry of Greenwich and Armonk. Your syrup was crude-filtered and free from agricultural chemicals and it may crystallize after 12 months but that’s okay. That’s how you know it’s pure, not flavored corn syrup. Early settlers in New England were taught by the native Algonquians how to harvest sap and boil it. It’s one of the few agricultural processes that’s not a European colonial import. Culinary experts have praised its unique flavor although the chemistry is not fully understood. Once opened your maple syrup should be refrigerated.