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Smoked Maple Sirup with maple wood


Masson is a product of the MilleBois company from the Compton region in the Eastern Townships. This classic maple syrup is infused with maple wood smoke for long hours. We obtain a syrup with an unequivocal smoked character, balsamic flavors and accents of woody spices reminiscent of black pepper and cloves.

Here a pretty good recipe with the Masson Smoked Maple Sirup to enhance your BBQ ribs. Here a smoked barbecue sauce, ready in 5 minutes! To add flavor to your ribs and grills, also used as a condiment for your burgers and roast beef sandwiches.


  • 1/2 cup ketchup
  • 2 c. Masson Smoked Maple Syrup
  • 2 c. tablespoons of apple cider vinegar
  • 1 c. Worcestershire sauce
  • 1 c. chili seasoning
  • 1 C. (5 ml) cracked pepper
  • 1/4 tsp. garlic powder or 1 clove garlic, minced



Place all the ingredients in a small saucepan and bring to a boil. Boil over very low heat for 5 minutes to thicken. Place in an airtight container. Keeps for a few weeks in the refrigerator.



At the heart of their sugar bush in Compton, a sugar shack that acts as a workshop where innovative maple drinks and surprising maple syrups are created. Their sugar bush is a gigantic garden, an inexhaustible source of inspiration. The cycle of the seasons marks the rhythm of production. In spring, each pour brings its own personality. The first vintages are put in cans to celebrate summer. When the last leaves fall in the fall, the precious liquid refines in the bottles and barrels. As of the winter solstice past, do you see the days getting longer? It's time to meditate by the fire, thinking about the next creations.

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