Do different kinds of maple syrup really differ drastically in taste too?

as an asian who don't even eat waffles and pancakes all that much, the fact that there's a feud in NA over which region produces the best syrup will never not be so funny.

NY and Vermont in US, Quebec of Canada.

I don't mean to offend any of you guys but isn't it just mahogany colored sugary thing? A precursor to caramel? How much better can it be than, say, regular ol' HFCS? I'm sure it is better but by that much? What flavor even is maple? Woody?