Maple Water is Not Maple Syrup
Maple water is another term for maple sap, the clear liquid that flows naturally through sugar maple trees. Maple syrup, on the other hand, is a concentrated form of maple sap, and the result of evaporating water from the sap until it reaches the consistency of syrup. It takes forty gallons of maple sap to produce one gallon of maple syrup! Full of the electrolytes, minerals and antioxidants naturally occurring in sugar maple trees, maple water is also naturally low in sugar. With only 20 calories per serving, it has half the calories of coconut water, making it a healthy and refreshing source of hydration.
Look for the NAPSI Certificate
To help consumers identify the highest quality maple water, The Federation of Quebec Maple Syrup Producers developed the NAPSI certification, a unique production process that preserves the real taste and quality of maple water from Canada. Unlike other maple water offerings currently available in the U.S., NAPSI-certified maple water is unrefined and preserves not just some, but all of the original characteristics of maple sap. Only brands using maple water harvested in Canada can apply to carry the NAPSI seal. NAPSI, which stands for natural, authentic, pure, sterile and integral, is the only quality seal to date that guarantees you get the authentic sugar bush experience.
NAPSI-Certified Maple Water Brands
WAHTA is the first and currently only NAPSI-certified maple water from Canada that ships nationwide in the U.S. via Amazon.com. Other NAPSI-certified maple water brands with limited U.S. distribution include SEVA, OVIVA™ and Necta.
More Than a Refreshing Beverage
NAPSI-certified maple water is a refreshing drink on its own, but also adds a subtle hint of sweetness and maple flavor when used in cooking and baking. Athletes use maple water to rehydrate after physical exercise. It naturally contains 46 essential nutrients, including potassium and sodium, which makes it an excellent thirst quencher. Mixologists use pure maple water in ice cubes and cocktails, and chefs choose it as an ingredient for marinades, soups, ice creams and sorbets.