The USDA has established three Grade A pure maple syrup color & flavor classifications in the United States Standards
for Grades of Maple Syrup: Golden Delicate, Amber Rich, Dark Robust. https://www.ams.usda.gov/sites/default/files/media/MapleSyrupStandards.pdf
https://extension.unh.edu/blog/2019/02/making-grade-color-flavor-maple-syrup
The color class is determined by the percent of light transmittance through the syrup. The color & flavor classification is influenced by various factors, but mainly by the time period during the maple season it was produced and the initial sugar content of the sap. Early in the season the syrup tends to be Golden Delicate, transitioning to Amber Rich for the majority of the season, with the very end yielding Dark Robust. The majority of our syrup is USDA Grade A Amber Rich.
Golden color, delicate taste - This is the lightest color and is usually associated with early season sap flows. It is golden in color, with a subtle maple flavor, often with hints of vanilla. It has delicate flavor when compared to the strong maple flavor found in other grades.
It works great as a general table syrup and as a topping on your favorite breakfast dishes such as pancakes, waffles, french toast, biscuits, etc.
Amber color, rich taste - Amber is slightly darker than Golden with a light amber color. The rich flavor is “a full-bodied maple taste of medium intensity.” This is the typical grade for the classic maple syrup taste and is suitable for a wide variety of uses, including table syrup, hot cereal toppings, over vanilla ice cream, and cooking/baking.
Dark color, robust taste - The robust flavor is more pronounced than Amber syrup and the subtle flavors found in Golden and Amber are often masked by the stronger maple flavor. This grade is for those who desire a more intense maple flavor. Dark robust syrup holds up well in cooking and the maple flavor transfers to the final product.