From the Native Americans boiling maple sap with heated rocks to make a granulated sugar to today, where we have a much more refined process. People in the northeast and where there are numerous sugar maples, have produced maple sugar, candy and syrup. It is truly a labor of love, requiring hours of physical labor from setting up the “sugarbush”, collecting the sap daily, boiling the sap into syrup and finally bottling and packaging the final product.

We bring you our syrup from two family owned farms in Northern Vermont. We have all come to this spring time passion through family who have passed down their love for maple for generations. Sugaring is considered by many to be, natures first harvest. A sign that spring is upon us and by the end of the sugaring season, planting season.

In general it takes our team about 50 gallons of clear, slightly sweet sap in order to make 1 gallon of syrup. We collect the sap and bring it to thour sugarhouse through a series of tubing and pumps. With our nearly 2500 taps, it is no longer practical to collect using buckets like we all did when we started. Sap generally starts to flow when the cold winter daytime temps give way to warmer daytime temps that are above freezing. This change signals the tree to start coming awake and feed the branches above with a sugary solution that feeds the leaf buds and allows the tree to come awake for the coming spring where it will add another growth ring and prep for it all to repeat itself the following year.

We are passionate about maple and are please to share our passion with you. If you are interested in purchasing some of our syrup, please follow the link here.