100% pure maple syrup handcrafted in the Northeast Kingdom of Vermont

We are a small family-owned sugaring operation in West Danville, Vermont. Our maple syrup is carefully made with filtered, boiled sap from the maple trees on our 105 acres. The trees are wild and untreated and have been growing for more than 150 years in some areas. 

Being a small producer, we are able to use the traditional sugaring methods of boiling on a wood fired evaporator and bottling small batches by hand to preserve some of the history and craft of sugar making. Our sap is unblended, which means that we do not combine it with sap from other locations ~ the syrup flavor, color and timing of our sugaring season are unique to our little part of the Northeast Kingdom in Vermont.  

There are no additives or flavorings added in our sugaring process. Sweet, natural sap is the only ingredient. With trace minerals, antioxidants, and a lower score on the glycemic index, maple syrup is a healthier alternative to sugar cane, artificial sweeteners and syrups with high fructose corn syrup. We hope you enjoy experimenting with this rich, sweet maple syrup in your recipes!
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For more on our story and the Northeast Kingdom see About Us and Our Community.

a Vermont tradition

There's something about gathering around a wood fire with family and friends, with the smell of maple syrup slowly filling a sugar house, that brings people together. We love being part of this tradition in Vermont and hearing sugaring stories that have been in families for generations. There is an art and science to making maple syrup, and every bottle has many hours put into it and a different story to tell. ​

how our syrup is made

The maple syrup making process, or sugaring, is labor intensive with chopping wood, tapping trees, cleaning equipment, collecting sap, filtering, boiling and canning the syrup. It's all part of the process that we look forward to every spring!

Collecting

At the end of February, we begin tapping trees and wait for a warm day to thaw the sugar woods. This thawing creates pressure in the trees causing the sap to run. Each tap is connected to a web of food grade tubing which allows the sap to flow from each tree directly to our sugar house.

Boiling

When we've collected enough sap to begin boiling, it flows from the storage container to a stainless steel evaporator inside the sugar house where we boil about 30 gallons of sap per hour. The water is boiled off until it reaches a sugar content and density that indicates it is syrup. It is then drawn off for canning.

Canning

The syrup is put through a filter press and heated to a temperature of 180° to be canned in our glass bottles. The temperature of the syrup sterilizes and seals the bottles. It takes approximately 40 gallons of sap to make one gallon of finished maple syrup.