​We began our maple sugaring business in 2008 with a 2’x 6’ evaporator and tapped 250 trees with buckets. For the 2009 season we have made many upgrades.
 
The new sugarhouse was built in the  summer to accommodate a larger evaporator measuring 40” x 12’ which can boil 125 gallons of sap per hour, 5 times more than before. Our evaporator is fired with wood to ensure a top quality taste.

 
Over the course of several weeks 15,000 feet of tubing was installed on a leased parcel of land totaling 900 taps.  This will provide us with higher sap yield and a  central location to pick the sap up. We still continue with our buckets totaling 750 taps and purchase sap from our neighbors who tap their trees as part of a Vermont tradition and bring the sap to us for boiling. We believe in Vermont traditions that encourage growth in Vermont products and enhance the landscape of our state. 

 
Since sugaring can only last four to six weeks it is important to have "all hands" on deck as the process is very labor intensive.  We know we have the support of our family but when friends and neighbors stop by to pitch in, it really makes the late nights and early mornings fun.  If you stop by we may recruit you to assist in tapping, pipeline maintenance, gathering, boiling or canning.  Our most sought after job is of course taste testing.  It is with this fantastic team that we ensure our customers the highest quality maple syrup.
 
"Maple Syrup goes Modern" from The best of Burlington - click here to download article.