Pure Maple Syrup

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.