From sap to syrup
Forty to one.
About forty gallons of sap boil down to one gallon of syrup.
We boil over a wood fire the same day the sap runs, so nothing sits and nothing is added.
The sap is running.
Scroll slowly. We’re walking through the sugarbush to the first pour of the year.
Cold nights,
warm afternoons.
That swing is what wakes the maples up each spring.
Clear as water
when it runs.
Every drop goes straight from the bucket to the fire.
Three grades, one sugarhouse.
Early sap makes light syrup. Late sap makes dark. We bottle all three.
Grade A · early season
Golden Delicate
The first runs of March, light as morning.
Soft vanilla and butter. Made for yogurt, tea and anything you don’t want to cover up.
Grade A · mid season
Amber Rich
The pancake one. Everyone’s favorite.
Round caramel flavor, warm color, and enough body to pool on a stack without soaking in.
Grade A · late season
Dark Robust
Last sap of the year, deepest flavor.
Bold and toasty, the one bakers and bartenders ask for. It holds its own in a glaze or an old fashioned.
And the first pour of the year…
goes into a crate with your name on it.
Limited · first run
The First Run crate
All three grades, packed in a pine crate.
The year’s first syrup, bottled the week it’s made, with a card from the sugarhouse. Preorders open soon.