THE PROCESS

Making syrup is a labor of love. Every drop is crafted with care and effort. It's not easy to gather nature's sweetener. Days on end are spent climbing high into the mountains, sometimes through snow pack that reaches the waist, to care for the sugar grove that will give us the gift of it's sap. During sugar season the alarm often wakes the sleepy team at three or four in the morning as tanks fill rapidly with pure maple sap through the night. 

All day long and into the night the evaporator burns and the sweet smell of sugar fills the air. The sap that tastes slightly sweet as it begins it's journey from the tree, is transformed into the distinct and delicious taste of maple syrup.  As travelers pass by the sugar house at night they will often see the wisps of steam rising through the lights that streams through our open cupola. 

Once all the sap is boiled into syrup, the weary but satisfied Sugarmaker walks across the street to the big red house where he gratefully lies down to get a little sleep before another busy day begins. 

 It's worth the labor and the long nights to produce a product that brings delight to all who taste it. 

Try a little. We guarantee you'll love it.