Sugar made by the leaves during summer is stored as starch in the root tissues. As winter loosens its grip in February, the sugarmaker taps the trees. The normal maple syrup season in Vermont lasts 4 to 6 weeks, sap flow is heaviest for 10 to 20 days, sometimes starting as early as February in southern Vermont and lasting into late April in northern Vermont.
A pattern of freezing and thawing temperatures (below freezing at night and 4 – 7°C during the day) will build up pressure within the trees causing the sap to flow from the tapholes. The sap is then transferred to the Sugar House where it is evaporated to produce sweet delicious Maple Syrup or Sugar.
The darker the Maple Syrup the stronger the flavour.
Maple Store Team Favourites!
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Maple Syrup 'Pairing Collection' from Runamok
CHF15.00
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WhistlePig® Rye Whiskey Barrel-aged Maple Syrup
CHF24.50
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Runamok Ginger Root Infused
CHF17.90 – CHF106.00
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Amber & Dark Maple Syrup
CHF21.60
We are proud to be able to bring you the result of their hard work, innovation, care and dedication, enjoy only the best maple syrup.
Maple Store is a proud member of the Vermont Maple Sugar Makers Association.
