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Tree syrup production + geography
Hypothetically, if someone in the Pacific Northwest wanted to start producing delicious tree syrup in... a few decades, what would be the best syrup tree to go all-in with? If the answer is "The Sugar Maple", would the syrup theoretically be as good as the stuff that comes out of famous maple syrup production areas like New England and Canada, or is there something special about that climate that makes it extra good?