VermontMaple.com

Our family has been making maple syrup since 1840. We built our current sugarhouse in 2010 beside an old-growth sugarbush, where towering maples — most 100 to 200 years old — provide sap we transform into
syrup that makes people inarticulately happy.
All maple syrup is graded on light transmittance, but we prioritize flavor and have used gas chromatography and mass spectrometry (GC-MS) to identify the
molecules in our syrup that we can smell and taste.
This guides our decisions in the sugarbush, refining our
collection system, concentration, and evaporation process to create an exceptional product.
Each bottle captures the best of the land and our understanding of the science of maple.