Before it's boiled down to the sweet stickiness coating your pancakes, a decidedly thinner, less sugary progenitor of the syrup flows through maple trees, providing nutrients from the ground up. Farmers tap maple sap from the trees during a small two-to-three-week window in the spring, according to the Boston Globe. While most boil the sap down to gooey syrup to be bottled and sold to breakfast enthusiasts around the country, a handful of companies have started selling the substance in its pure (but pasteurized) form, calling it "maple water" and ascribing a handful of health properties to it. Some are calling the new, trendy drink, sold by companies like DRINKmaple, Verical Water and SEVA, the new coconut water.
But is maple water all it's cracked up to be? Or is sap better left (in moderation!) on flapjacks?