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Maple sap boiling in the evaporator pan

How It's Made

Sugaring season in Vermont runs roughly from late winter to early spring.

  1. Sap collection tank in the snowy woods

    01

    Tap

    In late winter, we tap our maple trees as the days warm and the nights freeze.

  2. The red sugarhouse in morning mist, sap tank outside

    02

    Collect

    Sap runs through the woods into collection tanks.

  3. Steam rising from the evaporator pan inside the sugarhouse

    03

    Boil

    A wood-fired evaporator boils it down. About 40 gallons of sap make 1 gallon of syrup.

  4. Fresh maple syrup drawn off into a stainless steel pail

    04

    Bottle

    We draw off fresh syrup, filter it and bottle it hot.

About 40 to 1

Maple sap is mostly water. It takes roughly 40 gallons of sap to make one gallon of syrup.

The Vermont grading system

All Vermont syrup is Grade A. The color and taste name tells you how it will taste. Lighter syrup usually comes early in the season, darker syrup later.

Grade A Golden Color, Delicate Taste

Light and delicate. Great on its own.

Grade A Amber Color, Rich Taste

Classic maple flavor. Our everyday pick.

Grade A Dark Color, Robust Taste

Bold and caramel-like. Great for baking.

Grade A Very Dark Color, Strong Taste

Strongest maple flavor. Made for cooking.