Our 900 tap sugaring operation combines the old-fashioned with the new. Much of the present quaint and rustic sugarhouse was built in 1956 by Tom who was 15 at the time and a budding syrup entrepreneur.

Because of our terrain, we set taps drilling ecological 5/16 holes for 21st century spouts for 400 buckets and 500 which are connected to pipelines. The sap is either pumped directly into the storage tank at the sugarhouse or gathered by hand and dumped into a storage tank located on a wagon drawn by a tractor.

Once the sap makes its way to the sugarhouse, it is boiled in a wood-fired evaporator. The sized limb wood harvested from the farm has a fragrant pine aroma when burned which, combined with the maple smell and the clouds of bellowing steam, enables one to experience the heart and soul of sugaring.

When the boiling sap has reached syrup stage, it is filtered, tested with a hydrometer, and packaged for the consumer to purchase. By gathering the sap immediately after a run and boiling it down at its optimum, our syrup has a delicate, smooth, and tantalizing taste. Try some!