MAPLE TIME!

Light color syrup, a.k.a. Vermont Fancy.  We tend to not make too much of the light syrup but it is still so good!  This is early run sap to syrup and usually very sweet.

We collect and chop all our own firewood by hand during the year and compile it just for maple season.  We use everything from pine, oak, ash, hickory and yes....also maple!

We installed a cupola on our sugar shack for 2025 which allows steam to escape and yet still keeps rain or snow out of our sap pan while boiling.  We love it!

We collect maple sap using buckets we acquired from northern Vermont.  These were used in the past on a Vermont farm in previous decades.

Many maple sugar houses use Reverse Osmosis systems to remove much of the water in the sap to reduce boil time.  These Reverse Osmosis systems can remove vital minerals.  For this reason, we do NOT use reverse osmosis currently and believe our syrup is THE most natrual syrup available keeping all minerals intact as nature intended.  

Our goal is to present our passion...and that is making maple syrup.  We see all the colors of the syrup change as the season progresses.  They are all sweet...all flavour...all minerally intact.  TRY US OUT TODAY!