We started tapping maple trees with our neighbors in 2001. We had just a couple dozen buckets and boiled the sap on a flat pan over an open fire. This quickly expanded and the following season we purchased our own evaporator and setup a tubing system on 250 trees. Through out the years, we have expanded and now have 1900 trees. With two decades of boiling, our process has improved to provide a quality, consistent product that we use in our kitchen and are proud to share to yours!

With sustainability in mind, we have chosen to stick with wood fire as we’ve expanded. Our syrup is boiling with local, sustainably harvested hard wood. This method helps make our flavorful syrup but also ensures that we will have plenty of fuel for generations to come.