A tradition of flavor

Our family has been making maple syrup since 1840. We built our current sugarhouse in 2010 beside an old-growth sugarbush, where towering maples - most 100 to 200 years old and a few over 300 - provide the sap we transform into syrup that captures the best of the land and our understanding of the science of maple. 

All maple syrup is graded on light transmittance - golden, amber, dark, and very dark. You can't taste light, so we prioritize flavor. Using gas chromatography and mass spectrometry (GC-MS) we have identified the molecules in our syrup that you can smell and taste. 

This scientific understanding of flavor guides our decisions in the maple woods, as well as in sap collection, concentration, and evaporation processes so that we can make exceptional maple syrup from the single ingredient of sap from maple trees.

Molecular knowledge of maple syrup also allows us to offer tasty recipes, both originals and improvements on classics.