![]() ![]() Because of its size and the quality of its wood, the Striped Maple is unsuited for commercial applications. The Striped Maple’s value is aesthetic and environmental. Striped Maples prefer shaded environments and can be found under stands of old-growth trees in natural landscapes and the shaded coves of park grounds and multi-use spaces in artificial landscapes. The Striped Maple is endemic to Maine and can be found throughout the state. Striped Maple is a medium-sized maple species that thrives in shaded environments. Silver Maple is a poor choice for land design and commercial products because of its spreading growth habit and softwood. Silver Maples have a decurrent growth pattern that typically expresses itself in two to four codominant stems. Silver Maple grows well in riparian environments or habitats with moist soils. ![]() Silver Maple is a large, softwood maple found throughout Maine except along the southern coast and the far north. Sugar Maples are also a dense hardwood ideal for furniture and cabinet building. Every winter, thousands of Sugar Maples are tapped for their syrup. Sugar Maple is endemic to Maine and forms an integral part of the timber and timber products industry in the state. Sugar Maple grows throughout Maine’s hardwood forests. Red Maple grows throughout the state of Maine. The state’s cold winters and long rainy season make it ideal for Red Maples, which require lengthy winter dormancy to fruit and water-rich environments to grow. Red Maple is an endemic species to Maine. Red Maple is the most abundant species of maple in Maine. Various maple hybrids and ornamentals can also be found in Maine but do not occur in natural forested landscapes. “It’s always cool to be a part of a movement.The most common species of maple trees in Maine are: “In 10 years-or maybe 20 or 30 years-it will be something that is renowned for its quality and distinctive taste,” he says. (The spirit must be distilled in Quebec, using sap exclusively from the province.) The Union’s ranks are growing slowly but steadily-what started as a three-person organization in 2017 now has a membership of 12-and while acerum is currently available only in Quebec, Pelletier believes burgeoning interest could soon lead to distribution across the border. Pelletier and Bourassa are founding members of the Union of Maple Spirit Distillers, which legally requires anyone using the acerum appellation to follow specific regulations. These small-batch producers are serious about their product. The aged version we can compare a little bit to a Cognac or Armagnac.” “At the end of the product, it’s going to taste a bit like a Calvados or a tequila but smoother. “When we ferment the maple syrup, we have a smell of apples and pears,” Bourassa says. A little more than 50 miles east of Montreal, Hugo Bourassa is producing two types of acerum-an unaged white spirit and a barrel-aged brown one-at Distillerie Shefford, using syrup he and his brothers, Patrick and Charles, harvest from their maple grove. The Rimouski pair aren’t the only ones tapping into Quebec’s bounty. A tapped maple tree in Quebec / Photo: Courtesy of Distillerie du St. (They also make two types of whiskey.) Last year, they opened their current distillery, café, bar, and visitor center along the windswept St. Pelletier and his partner, Jean-François Cloutier, started experimenting with distillations in Cloutier’s basement in 2013, beginning with several varieties of gin-including one infused with seaweed-before concocting their acerum. “But when you ferment and distill the maple, it reveals all of the subtle hidden tastes of maple.” “Usually when you think about maple, people think pancakes and sweetness,” Pelletier says. A cocktail made with the maple-based spirit / Photo: Courtesy of Distillerie du St. Laurent in Rimouski, north of Quebec City. The liquor is a close cousin of eau-de-vie, with a flavor profile somewhere between a fruit spirit and a rum, according to Joël Pelletier, cofounder of Distillerie du St. Specifically in Quebec, which supplies more than 70 percent of the world’s maple syrup, inventive distillers are now using the sap from those same trees to produce acerum (derived from acer, the Latin word for maple). In Canada, it was only a matter of time before maple trees got the same treatment. The advent of any spirit tends to be tied to a regionally common natural resource-think of Mexican blue agave becoming tequila, or American corn giving rise to bourbon. ![]()
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