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The Sugarbush

Maintaining a productive sugarbush requires a lot of hands-on, manual labor. The process starts in mid-winter when the trees are tapped by drilling a small hole in the trunk of a sugar or red maple and inserting a spout. When spring finally arrives and the temperature rises above freezing during the day, the sap starts to run. It comes out as a slow drip from the tap and flows into tubing that is connected to a network which runs throughout the forest, ending in huge tanks. The entire network is on a vacuum system to keep the sap flowing. Each year is a guessing game as to how long the sap will run. It may go on and off for ten weeks or it could run for just a few days before the weather warms up too much and the season comes to an abrupt end.

The boiling process

Once the sap comes into the sugarhouse, it is concentrated through a reverse osmosis machine and boiled down to syrup. The boiling process is intense and the hours are long. When there are roughly six weeks to make a year’s worth of product, there is no stopping and starting mid-run to catch some sleep. It’s an art in endurance and on-the-job problem-solving. Once the syrup has reached the proper concentration, it is filtered and stored in barrels.

The Sugarhouse

Once the barrel-aging and infusions are complete, it's time to bottle the final product. Our team in northern Vermont bottles and labels each product, with a keen eye for quality on every product that leaves the building. Our passion for producing the highest quality products spans from the sap and syrup to the final packaged good leaving the facility.

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Product Description

The Sugarbush

The boiling process

The Sugarhouse

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