From Tree to Table

Our maple syrup production follows time-honored traditions combined with modern food safety standards.

The Tapping Season

Every February, when the nights are cold and days are warm, we begin tapping our sugar maple trees. Each mature tree can support 1-3 taps, and we carefully monitor each tree’s health.

Collection

We use a combination of traditional buckets and modern tubing systems to collect the fresh sap. Our trees produce approximately 10-20 gallons of sap per tap during the 4-6 week season.

The Evaporation Process

The magic happens in our wood-fired evaporator where:

1. Fresh sap is filtered and tested
2. Boiled down from 40:1 ratio (40 gallons sap = 1 gallon syrup)
3. Carefully monitored to reach exactly 66.9% sugar content
4. Hot-packed into sterilized containers

Quality Control

Every batch is tested for:

• Sugar content (density)
• Color and clarity
• Flavor profile
• Food safety standards

Bottling & Storage

Our syrup is hot-packed in glass bottles and properly sealed to maintain freshness. We bottle weekly during season to ensure peak quality.