Each February, when the days are cold but the forecast hints at the first thaw, we head into the woods to tap our sugar maples—over 3,500 of them!

We carefully drill a small hole in each tree and insert a food-grade spout (called a “tap”), allowing the clear, slightly sweet sap to flow into our extensive tubing network. The trees remain unharmed and continue to grow year after year.

Sap starts to run when daytime temperatures rise above freezing and nights dip below it - always from mid February to early April-. This natural pressure cycle pushes sap out of the tree and into our High vacuum tubing system, which carries it directly to storage tanks at the sugarhouse or at remote woods that is later hauled in trucks to the sugarhouse.

Sap is about 98–99% water and only 1–2% sugar, so it takes roughly 45 gallons of sap to produce just 1 gallon of maple syrup.

Before we start boiling, we run the sap through a reverse osmosis (RO) machine. This removes over 80% of the water, reducing the amount of fuel we need and dramatically lowering our carbon footprint—all while saving hours of boiling time.

This is the part everyone pictures—steam pouring from the sugarhouse and the sweet scent of boiling sap in the air!

We fire up our oil-powered evaporator, heating large pans filled with concentrated sap. As it boils, the water evaporates and the sap becomes thicker and sweeter.

Once it reaches the perfect consistency (and passes our taste test!), we draw off the finished syrup and get ready for filtering out the "Sugar Sand".

As syrup boils, natural minerals in the sap concentrate and form gritty sediment known as “sugar sand” (also called niter). These are completely safe to eat but can make the syrup appear cloudy.

Common Minerals in Sugar Sand:

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  Calcium – For bone health
  
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  Potassium – Regulates fluids and supports muscles
  
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  Magnesium – Boosts energy and nerve function
  
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  Manganese – Aids metabolism, acts as an antioxidant
  
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  Zinc – Strengthens the immune system
  
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  Phosphorus – Supports bones and energy use
  
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  Iron – Helps carry oxygen in the blood
  

We filter every batch through a filter press, removing the sugar sand while leaving behind trace nutrients and that pure maple flavor

Vermont maple syrup is graded by color and flavor—not quality. All grades are 100% pure maple syrup.

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  Golden Delicate – Light color, subtle taste
  
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  Amber Rich – Classic, well-balanced maple flavor
  
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  Dark Robust – Stronger flavor, great for recipes or bold palates
  
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  Very Dark Strong – Deep, hearty flavor ideal for cooking or true maple lovers
  

No matter your preference, there's a grade for everyone.

We bottle our syrup hot, straight from the evaporator, or specialized canner, sealing in freshness and flavor. No additives. No preservatives. Just pure Vermont maple syrup in every bottle.