I think 'what kind is best' largely depends on personal taste. A lot of ppl do opt for the darker grades as you dad suggests though, despite the predominance of lighter grades in stores and breakfast cafes. There is no difference in how various grades of maple syrup are collected - the colour variations are a result of seasonal/temperature changes rather than some being more 'processed' than others.
Personally I'd probably go with a darker one... not the very darkest, the one above that. Somewhere in the range of 'dark with robust taste' or 'dark amber'. And then I'd use it to make maple pecan tarts and for frying sausages at breakfast, mmm.
― salsa shark, Sunday, 24 May 2015 10:49 (nine years ago) link