Early every spring, when the temperature rises above freezing, we tap our 300 sugar maple trees and gather up all the sap they offer. Then we take the sweet liquid to our sugar house where we boil it in small batches in our wood fired evaporator until it turns the clear liquid into golden syrup.
Not until the boiling is done do we know if we’ve made a deep, dark, and rich product or a lighter and fancier one. But either way it’s delicious.
From the evaporator the syrup goes to a filter and then to the bottler where we put it into various size jugs, ready to label and make available to sell.