This looks terrific - I'm can't wait to try it. It would be great for breakfast but I suspect it would be amazing for grilled cheese sandwiches too. I like Grade B syrup very much for the intensity of its flavor and it's unfortunate that many stores don't even stock it. I can find it easily enough in NYC (sometimes even at the farmers' market) but in other places the choices are often one type of Grade A syrup and several varieties of the fake stuff. Maybe Grade B needs a new name, like how the prune industry tried to re-brand prunes as dried plums. I think people are too inclined to see a syrup labeled Grade B as inferior in some way. I agree: Grade B says "second-rate," when in reality, I don't care for the Grade A and "fine amber" and all that stuff; it just tastes wan and weak to me, compared to Grade B, which is dark and strong and assertive and JUST RIGHT for both baking and pancakes. Maybe they should just be "light maple" and "dark maple," since that's really what they are, in color and flavor both. PJH

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