Slopeside's organic dark maple syrup is harvested at the end of the tapping season when the frost breaks and spring flowers bloom. It has a stronger, more robust flavor profile that is bold and earthy, with a dominant note of toasted caramel.

The last sugaring of the maple trees is gathered between May and April when microbial activity increases with changes in the weather and sap begins to ferment, resulting in higher levels of invert sugars, minerals, and organic acids. The result is an indulgent syrup that adds more flavor than sweetness, ideal for hot chocolate and iced black coffee.