Fourth-generation sugarbush on a hillside in Vermont. We tap 1,400 maples the way our great-grandfather did — a little slower, a little smaller, a lot better.
Order syrupEvery spring we boil on a wood-fired evaporator. Batches are small enough that each jug has a personality: some years delicate, some years almost smoky.
| Grade | Size | Price |
|---|---|---|
| Golden, delicate | 375 ml | $14 |
| Amber, rich | 375 ml | $14 |
| Dark, robust | 750 ml | $24 |
Sugaring runs late February to mid-April, entirely at the weather's discretion. Nights below freezing, days above — the maples decide, not us. The farm store opens the first weekend of the season.
End of Sink Road, past the second barn. Watch for the steam — if the sugarhouse chimney is working, someone is there to say hello.
Mail order ships year-round while the pan holds out. Send a note to [email protected] with what you'd like and your address; we reply with a total and payment details. No web store — the phone in the sugarhouse is a rotary one.