Escuminac’s mission is to produce only the finest maple syrup, unblended, estate bottled and traceable from tree to plate. Our products are organic and have won multiple awards, including prestigious UK Great Taste stars in 2017 and 2018. This outstanding taste has to do with unique climate and soils.
Our sugar bush stands in Escuminac in the Chaleur Bay region of Quebec, Canada, in the foothills of the Appalachian Mountains. This bay is protected from the winds and enjoys a favourable climatefor maple growing. Long, very cold winters, combined with late springs when days are warm and nights are cold, guarantee a production of the highest quality.
Swept by sea air from the nearby Gulf of St. Lawrence – less than 3km from the hillside sugar bush – this terroir enjoys a unique climate, ideal for the production of maple syrup. Escuminac means “meeting place of man and nature” in the Native American Micmac language.
This unique microclimate makes Escuminac a prime area for the production of maple syrup. Just as Burgundy is for Pinot noir!
The soil is composed of sedimentary deposits dating from the Upper Devonian period. The Sea of Champlain originally covered this part of Quebec, and in its depths were formed limestone sediments full of shells and fossils. This unique terroir is one of the most important sites in the world for fossil fish. The Escuminac Formation is renowned throughout the world by palaeontologists who specialize in the Devonian.
Moreover, in sommelier François Chartier’s tasting notes, we can find notes stating salinity and chaga mushroom hints in the finish.
Tasting notes — Great Harvest by François Chartier “Creator of harmony” Winner of the prestigious award Meilleur sommelier au monde en vins et spiritueux de France (Grand Prix Sopexa, Paris 1994).
Escuminac’s medium syrup “Great Harvest” is the most popular of the line, for the amounts available, but also for its complexity and its lightness in the finish. This syrup, Canada no. 1 in medium category, is a maple syrup that is both extra fine and very rich, its aromatic profile bringing to mind warm buttered brown sugar, date purée, English toffee and green anise,with a subtle touch of curry. On the palate, it proves to be dense, full,textured, just syrupy enough with a lingering flavour. Un grand cru!
Moving onto serious things, for tasty recipes as well as for the creation of rather full-bodied cocktails, with barrel-matured spirits (bourbon, cognac, scotch) as a base. While cooking,match it with, among others, soy sauce, curry, maize mushroom, wild rice,lovage, celery salt, roasted chicory, coffee, Tonka beans, vanilla, black licorice, nigori sake, kirsch, grilled fenugreek seeds and candy cap or chaga mushrooms.