All of our maple sap is gathered from Vermont maple trees on land we own or lease when the weather conditions are perfect in the early springtime – generally around February-April. Water in the sap is then removed through a reverse osmosis process to concentrate the sugar and increase the efficiency of our boiling – it takes around 43 gallons of sap to make just one gallon of maple syrup!
The University of Vermont has an informative website with frequently asked questions about maple syrup if you’d like more information on the history and production techniques of our syrup.
We love having visitors at our sugarhouse when the sap is running – please feel free to come on by for our Maple Breakfast on Sunday mornings during the sugaring season! All of the products for sale on this website are also available at the sugarhouse, so you can avoid shipping costs by purchasing there if you are in the neighborhood. Of course we are also thrilled to ship our syrup out via UPS wherever you are and look forward to serving you through our virtual storefront here as well.