Sap harvested from maple trees late in the sugaring season or spring of each year is known to develop off-flavors during syrup production. These changes can appear as a subtle mocha flavor, described by maple producers as resembling a Tootsie Roll, and develop into more prominent metallic and sulfur flavors. This range of late season flavors is referred to as “buddy” and is considered an off-flavor defect according to the United States Standards for Grades of Maple Syrup. This means that buddy syrup may not be bottled and sold as “Grade A” maple syrup and can only be sold in bulk as a “Processing Grade” food ingredient (USDA, 2015). However, buddy maple syrup can still be used to produce a range of maple products that either mask buddy flavors or undergo processing methods that reduce or remove buddy flavor defects. This article reviews the composition of buddy maple syrup and contains overviews of production procedures for a selection of value-added products, including beer, wine for distillation, root beer, and mustard.