Naming it, and the words that are already spoken for
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The names that carry a standard
Maple sirup, cane sirup, sorghum sirup and table sirup each have a definition with a number in it. Using one is a commitment to that definition. The spelling with an i is the regulation’s, and the familiar spelling is what everybody uses on a label; the standard is the same either way.
Maple-flavored is a different product
A product flavored to taste of maple is not maple syrup, and the distinction is one buyers notice and regulators enforce. If what you make is a blend or a flavored syrup, the table syrup category and its naming rules are how it gets sold honestly rather than a fallback for failing.
Descriptive names for everything else
A fruit syrup, a coffee flavoring syrup or a bar syrup is named by what it is. The test is whether a buyer reading the name would be surprised by the contents, which is the same test the statement of identity applies.
Check availability before the artwork
A name already registered in your category is one you will be asked to stop using, and the ask tends to arrive once you are visible enough to be worth asking. That search belongs at the shortlist stage, not after a print run.
The name sets the price expectation too
A buyer reading maple syrup has a price in mind, and a buyer reading pancake syrup has a much lower one. Naming a genuinely standardized product in the casual way the category talks about it can quietly move it into the wrong comparison, which costs more than the clarity gains.
The same caution applies to a place name. Regional terms carry an expectation about origin, and some are protected outright, so a name borrowed because it sounds right is worth checking before it reaches the artwork.