How It’s Made

Every spring we tap thousands of sugar maple trees in our 40 acre sugarbush on the mountain above our farm. A maple tree has to be about 40 years old before it can be tapped. We drill a small hole in the tree and insert a spout. When the sap season is over, the spout is removed and the hole begins to heal. After a couple years the hole is completely filled with new growth of wood. Most maple trees will live to be over 150 years old.

Freezing nights and warm days make the maple sap flow from the tree. The sap is then gathered through a modern pipeline system. It flows directly from the trees into our sugarhouse where it is processed into maple syrup. A maple tree will yield about 25 gallons of sap in an average season. This is concentrated to produce one half gallon of maple syrup. So it requires about 50 gallons of sap to make 1 gallon of maple syrup!

Raw sap from the trees averages 2% sugar. We use reverse osmosis (pumping the sap under high pressure through a very dense membrane) to remove 90% of the water and increase the sugar content to over 16%. Then we boil this concentrated sap to sweeten the end product to 67% sugar, making it into pure maple Vermont syrup.