We have the black walnut and it has as much or more sugar as maple. It’s the same process for maple as black walnut sap…there is a lot of pectin in the black walnut sap though that needs to be strained/filtered.They say Walnut Syrup is really good, but others say it's an "acquired" taste.
I've heard it can be a challenge to make, as it can burn easily.
Heard the same with Birch syrup.
I think both are short on sugar content, so it takes a lot of sap to make a little bit of syrup.
That being said, BW doesn’t seem to give as much sap (in volume) as our maple does. Not sure it is more concentrated or not, but it Tastes great though.
We are budded out here now though.
