In the process of transforming our maple sap into pure, organic maple syrup, we closely adhere to the time-honored techniques relied on by Vermont sugarmakers for many generations. Recent decades have brought much-needed scientific innovations. Vacuum pumps, plastic tubing, and reverse osmosis technology make the process of gathering and boiling sap far more efficient.
Today, we can–and do!–produce syrup with renewable resources such as solar panels for all our sugarhouse electricity, and our wood pellet-fired evaporator, which burns evenly like gas or oil without the carbon footprint.
Our golden rule: transform the purest sap into the most divine maple products with the least environmental impact.