The maple process is extensive and requires a large amount of dedication, determination, along with hard work. In the spring of each year we begin to gather sap from our seven different maple orchards located around the county. Maple sap is filtered and run through a Reverse Osmosis Machine. The purpose of an R.O. is to remove excess water from the sap resulting in a net average increase from 6% to 10% sugar content from the beginning 2% straight out of the tree.

    The concentrate is then rigorously boiled down to maple syrup through high temperatures between the Evaporator and the Finisher. All syrup is run through a filter press before it is bottled or stored. It is done in accordance to the rules and regulations from the state of Vermont.