Maple Products

We start by tapping our sugar maple trees to collect the sap, and we then run plastic tubing that carries the sap to a collection reservoir. After we've collected the sap, we boil it down for many hours to make maple syrup.

"Sugaring season" is when maple farmers harvest sap and turn it into maple syrup. The season in Connecticut is usually from late February until early April, but it all depends on the weather. For sap to run, it needs to be in the 40s during the day and below freezing at night.

It's all in the label. Pure maple syrup contains one ingredient and one ingredient only — maple sap. It's harvested from our own Connecticut maple trees and boiled down to its delicious goodness with no additives. The stuff you by in the store — well, just look at the label. It will most likely contain corn syrup, artificial flavors and colors, and other stuff that's just not good for anyone!

Pure maple syrup isn't thick like store-bought syrup, and it should be refrigerated after the seal is broken to keep it fresh. That's how you know there are no preservatives.

It seems tempting to buy artificial maple syrup since it costs less, but real maple syrup tastes significantly better and is worth the investment! The added expense is due to the labor involved, tapping trees, harvesting the sap, and boiling it to the right taste and consistency. Did you know it takes 40 gallons of our maple sap to make just one gallon of maple syrup?

This is always surprising, it depends all on the weather!
Too cold for too long inhibits the trees from 'waking up' leading to a very slow flow and low sugar content. If it warms up quickly the flow will increase but the sap will spoil faster.
It is always a race against nature. 
Another key element is it also depends on the type of Maple tree, different varieties yield a different sugar content. It can be anywhere from 40 to 90 gallons of sap to get 1 gallon of syrup.

The color and flavor of syrup comes from the time in the season the sap is harvesting, and from the microbial activity in the sap. Early season syrup is typically a light golden color with a delicate taste, and as the season continues the syrup becomes darker resulting in a robust to strong maple flavor.