Every spring, when the temperatures rise above freeing during the day and dip below freezing at night, we tap our 350 sugar maple trees and gather up the sap that has started to flow. We take that barely sweet liquid to our sugarhouse where we boil it in small batches in our wood fired evaporator until it turns the clear liquid into a golden syrup. Not until the boiling is done do we know if we’ve made a deep, dark and rich product or a light and fancier one. But either way, it’s delicious. From the evaporator the syrup goes through a filter and then to a bottler where we put it into various size jugs, ready to label and make available to sell.
Proud Members of The Vermont Maple Sugar Makers Association