Andre Pollender of Cabane du PicBois in Brigham, Quebec, makes a sweet-sour maple vinegar by fermenting maple sap and aging it in oak with a blend of cinnamon, cloves, pepper, thyme, and other spices. The resulting golden-colored vinegar is a perfect balance of sweet and sour, mellow and full-bodied—great in salads or with fruit, and anywhere else you'd use a nice balsamic, but also dangerously drinkable right out of the bottle. Further north, at L'Ambroisie in Mirabel, Michel and Chantal Roy have been fermenting the trees' bounty to create an effervescent "champagne" made with sap, called Chimeres, and two wonderfully raisiny, dry madeira-like wines made with maple syrup, Rupin and Roy. Both wines are aged for three years, the Rupin in stainless-steel vats and the Roy in oak casks. Sadly, L'Ambroisie does not yet ship to the U.S. (the producers have applied for an FDA number and are seeking a distributor), but the tasting room is well worth a visit. And if Mirabel is too far north for you, the wines are also available at Montreal's Jean-Talon market at Le Marches des Saveurs du Quebec.