Quality and competition

Each stage of production is controlled in order to create the best possible syrup, the most representative of our terroir. To achieve an authentic syrup, each pour is put into a barrel without mixing. This makes it possible to preserve the specificities of each pour, the tastes and flavors evolving from one pour to another, and throughout the season.

To obtain the finest syrup, maple sap should be boiled as soon as possible after harvesting, the same day when possible.

Depending on the time of the season, the taste tags change, ranging from butterscotch, to a touch of vanilla or even brown sugar. To detect the full richness of maple flavors, we recommend tasting the syrup slightly warm.

And you, what flavors do you detect in your syrup?

The Great Sap Contest

This competition, organized by the Commanderie de l'érable Foundation, aims to raise awareness of the great diversity of flavors of exceptional maple syrups and their immense taste quality.

During our past participation in the La grande sap contest, the syrups from La ferme du loup won ten medals, including a gold medal in 2021.

In 2023, La ferme du loup syrup won the bronze medal. This medal is a great pride for us. Indeed, new since this year, only one medal is awarded per region. The maple region to which La ferme du loup belongs covers the regions of the north shore of the St. Lawrence (Lanaudière, Laval, Montreal, National Capital, Saguenay/Lac-Saint-Jean, Laurentians, Outaouais, Abitibi-Témiscamingue, Mauricie) .

The syrup from La ferme du loup is therefore the only recipient of a medal in 2023 for the Mauricie region.

Annual participation in this Quebec competition illustrates our great concern for quality. The quality of the base product, maple syrup, has a major impact on the quality of the products subsequently transformed, infused syrups and maple wines.

Let your creativity flow!

  • "Maple Old Fashioned"

    The Maple Old Fashioned is a tasty and balanced cocktail, with a maple finish that pairs perfectly with the flavor of a bitters.

    It is ideal for autumn evenings or to accompany a meal. Do not hesitate to vary the ingredients or the dosages according to your tastes.

    Ingredients :

    • 2 oz sweet Sével
    • 1/2 oz maple syrup
    • 3 drops of Angostura bitters
    • 1 slice of lemon

    Preparation :

    In a mixing glass, add the maple syrup and the drops of bitters.

    Add the Sével Doux and stir well.

    Add crushed ice to the glass.

    Garnish with a lemon wedge and serve immediately.

  • Laurentian Fizz

    The Laurentian Fizz is a refreshing and aromatic cocktail,
    with notes of craft gin, wild thyme, spruce and maple that blend perfectly. It is ideal for summer evenings or to accompany a meal. Do not hesitate to vary the ingredients or the dosages according to your tastes

    Ingredients :

    • 2 oz craft gin
    • 1 oz Labrador tea infusion
    • 1/2 oz lime juice
    • 1/2 oz coniferous maple syrup
    • Thyme infusion

    Finish filling the glass with a maple PetNat, wild thyme leaves or Labrador tea to garnish.

    Preparation :

    In a shaker, mix the gin, tea syrup, lemon juice
    lime, conifer syrup and wild thyme tea syrup.

    Add ice and shake vigorously for about
    10 seconds.

    Pour the mixture into a highball glass filled with ice.

  • Quebec forest bitters

    Here is a recipe for making homemade bitters using ingredients from the Laurentian Forest.

    It can be used in many cocktails, such as in an Old
    Fashioned or a Manhattan.

    Ingredients :

    • 2 tablespoons of cedar leaves
    • 4 tablespoons of gentian leaves or ground pepper
      sichuan easier to find
    • 2 tablespoons of blackcurrant leaves
    • 6 tablespoons citrus zest (try strawberries
      green if you can!)
    • 2 tablespoons of cinnamon
    • 2 tablespoons crushed cloves
    • 2 tablespoons of fresh ginger
    • 2 tablespoons allspice powder
    • 2 cups 40% alcohol (like vodka or gin)
    • 2 cups coniferous maple syrup

    Preparation :

    In a large glass jar, combine all the ingredients
    dry.

    Add alcohol and maple syrup. Mix well.

    Close the jar and leave to macerate in a dark place
    for 4 to 6 weeks, stirring the mixture occasionally.

    Strain the mixture through a sieve or coffee filter
    to remove solids.

    Pour the liqueur into clean glass bottles and
    dark.

    Your homemade bitters are now ready to use!
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