Maple syrup like you’ve never tasted before
Sirop is a single-forest maple syrup sourced from the forests of Québec.
Sirop comes from one forest, one harvest, and one production process. There’s no blending between years, and no mixing from different sources. Unlike mass-market syrups that are overly processed for shelf life or thinned out with additives and oils, Sirop stays true to what maple syrup is supposed to be.
Discover our products
Like anything natural, maple syrup has a life cycle.
Every year, the forest wakes up from its winter slumber. The harvest begins, and as the season unfolds, the sap changes, taking on new colours, aromas, and flavours. Each grade is a snapshot of the season: an ode to the forest, and to the natural rhythm of change.
As sap begins to flow, it’s carefully collected and gently boiled down into syrup. The first runs of the season produce Golden. The weeks go on, and the flavour deepens into Amber, then finishes with Dark.
2025 HARVEST
This year’s harvest was one to remember for maple syrup producers. The alignment of below freezing temperatures at night, beside hours of springtime sunshine in the day created a perfect harmony for the sap to flow abundantly. The thick blanket of snow spread over the ground from an exceptionally cold winter added a richness of taste and a certain robust quality to the syrup.
DARK
Harvested in early April, Dark delivers a deep, robust flavour.
Tasting notes
Coffee, Cacao, Hazelnut.
Perfect for
Baking, glazing meats and stirring into cocktails.
AMBER
Harvested during mid to late March, Amber offers a delicate, balanced flavour.
Tasting notes
Caramel, Toffee, Honeycomb.
Perfect for
Drizzling onto porridge or pancakes, mixing into dressings, and more.
Our Story
Sirop was born from a desire to bring good quality, pure Canadian maple syrup to the U.K., with recognition of the craft and producers.
I’m Yasmin, and I’ve spent my career working across the food world: in kitchens, restaurants and on farms. I’m passionate about how food gets from producer to plate, and the stories behind it.
Sirop is the culmination of everything I believe in: transparency, traceability and deep respect for where food comes from. I want to connect people not just to great ingredients, but to the people and places behind them.
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