I honestly would not be surprised. Part of flavor in syrup comes from the carmelization in the final boiling stage. If you never have any because your equipment is set just perfect and all you are doing is boiling water off you never get that depth of flavor.

I also assume nearly all the other brands are from Canada, most likely Quebec which I believe is the worlds biggest producer. They are having the winters VT had 100 years ago but due to climate change our season is shorter with more bursts which impact the sap flow as well as the minerals in the sap.