The trees are tapped in the early spring on warm days. The sap flows to the sugarhouse where a wood fired rig boils the sap to make exceptional tasting syrup. Finally, it is poured directly into glass jars.
The fire is kept going throughout the day and sometimes late into the night to boil the sap that flows into the rig directly from the woods. It can take about 40 gallons at 2% of sap to produce 1 gallon of maple syrup.
We do not use reverse osmosis, which removes 70% to 80% of the water. Allowing the sap to spend more time in the pan results in more caramelization and a flavor index that is simply, off the chart.
When the steam emerges above the sugar house you know the season has begun.