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About Maple Syrup

How We Make Maple Syrup

In our maple syrup production process, we begin by tapping the maple trees during late winter or early spring when the sap starts flowing due to temperature fluctuations. We utilize a network of syrup lines that are vacuum sealed to efficiently collect the sap, and once gathered, it's transported to the sugar house in large tanks. It's here that we employ reverse osmosis to further concentrate the sap by removing a portion of its water content, enhancing its sweetness.

Next, we transfer the concentrated sap to our evaporator pans, where it undergoes boiling over a wood-fired, gas, or oil-fueled evaporator. As the water evaporates, the sugars become increasingly concentrated, gradually transforming the sap into the rich maple syrup we all love. Throughout this process, the syrup progresses through various stages, each marked by distinct color and flavor profiles.

Once the syrup reaches the desired density, we carefully draw it off the evaporator and filter it to ensure a smooth and clean final product, free from impurities or sediment. After filtration, we hot-pack the syrup into sterilized containers, such as glass or plastic bottles, and seal them to maintain freshness. Proper storage ensures our maple syrup maintains its quality over time, though we recommend consuming it within a year for the best flavor.

Our maple syrup production is a labor-intensive endeavor that demands meticulous attention to detail, reflecting our commitment to producing a high-quality product. Rooted in tradition and cultural significance, each step of the process, from tapping the trees to packaging the syrup, embodies the artistry and dedication of our team here at the sugar house.

Reverse Osmosis Machine


Syrup Grades

Maple syrup grading is primarily based on color and flavor, which are indicators of the syrup's density and taste profile. In the United States and Canada, there are generally four grades:

  1. Grade A Light Amber (or Fancy): This grade has a light color and delicate flavor, often preferred for pancakes and desserts. Usually made at the beginning of the season.

  2. Grade A Medium Amber: Slightly darker than Fancy, it offers a richer flavor while still maintaining some clarity, commonly used as a topping for pancakes and waffles. Usually made early to mid-season.

  3. Grade A Dark Amber: With a darker color and stronger flavor, this grade is often chosen for those who enjoy a more robust taste. Usually made mid to late season.

  4. Grade B (or Processing Grade): Darker and more intense in flavor, Grade B syrup is typically used in cooking and baking due to its stronger taste profile. Usually made towards the end of the season. 

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