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Maple syrup has been a part of Quebec culture for centuries, originating with the Aborigines, who in colonization days taught French settlers the art of tapping — and the nutritional benefits of the sweet sap. The maple season begins in the early spring and lasts from four to six weeks, although sap flow is heaviest for only 10 to 20 of those days. A maple tree must be at least 12 inches in diameter before it can be tapped. As the diameter of the tree increases, more taps may be added, to a maximum of four. Once the sap is collected it is taken to the sugar shack to be boiled down and made into delicious maple syrup.

If you boil maple syrup further you can make maple cream, sugar and candy. If you add yeast to diluted maple syrup you end up with a fabulous eau de vie; add some good Canadian whiskey to yield a most excellent Maple Syrup Whiskey. The options are endless — try substituting maple syrup for sugar in your next recipe and see what all the fuss is about.

Maison des Futailles
6880, boul. Louis-H.-Lafontaine
Anjou (Québec) H1M 2T2
Canada
888-811-1720 (U.S.)
800-548-8467 (Canada)
www.futailles.com
Table wines, bulk wine and spirits

Ice Hotel-Quebec
143, route Duchesnay
Pavillon l'Aigle
Sainte-Catherine-de-la-Jacques-Cartier
(Québec) Canada G0A 3M0
877-505-0423
www.icehotel-canada.com
Open from January to April each year, the four-foot thick walls of the Ice Hotel act as a thermos, keeping the inside temperature 20-26F.