It comes from trees you say?

At the start of each year, we head into the woods and start tapping the trees. To do this, we drill a small hole in each tree and hammer in a spile or ‘tap’ that is connected to a vast network of pipes and tubing. When spring comes, the sap that has been sitting frozen in the trees’ roots starts to travel up towards the leaves, in preparation for new growth. When this happens, a portion of the sap comes out through the tap and travels down the pipes to our sugarhouse.

Once we’ve collected enough sap it hits our reverse osmosis machine, which takes out most of the water and leaves us with a clear, sweet concentrate. It’s this concentrate that gets boiled over a wood fired evaporator, slowly cooking and thickening until it comes out as rich, amber deliciousness on the other side. At that point we put it in bottles for you to enjoy.

Every bottle of syrup we produce has to be classified as one of four grades:

GOLDEN DELICATE
AMBER RICH
DARK ROBUST
VERY DARK

Which one they get labeled as is decided by the color, but also the taste. And these things are the result of a whole host of factors such as the freshness of the sap, the temperature when it was collected, where we are in the season and how quickly it was cooked. Cooking the syrup the way we do means that no two barrels are the same, and this is what we love. Each batch tells a story that is completely unique.