The 2008 Maple Sugaring Season is about to begin! Orders placed in March will be filled as the 2008 crop is produced. Email notification will be recieved as orders are filled.

Frequently Asked Questions:

When is the Maple Sugaring Season?

The Vermont Sugaring season begins in mid-winter as the family prepares the sugar woods for the spring thaw. Sap typically begins to flow in early March and runs through early to mid-April depeding on temperatures.

What do syrup grades indicate?

Vermont Fancy •Light Amber color, delicate maple bouquet •Mild maple flavor, excellent on ice cream or foods

Medium Amber "A" •Medium Amber color, pronounced maple flavor •Characteristic maple flavor; popular for table and all around use.

Dark Amber "A" • Dark Amber color, robust maple flavor • Heartier maple flavor; popular for table and all around use.

Grade "B" • The strongest and darkest table grade maple syrup • Strong maple flavor makes it the best grade for cooking