Did you know?

• Maple syrup is the distilled product of maple tree sap, and NOTHING more! New York State regulations require it to be a minimum of 65% sugar content.
• Specially produced hydrometers, calibrated for sugar content and specific gravity are used to determine when the boil-down is complete.
• Most maple trees produce sap, but Sugar Maples, Rock Maples, and Black Maples develop more sugar than other varieties.
• Sap "runs" during the late winter freeze-thaw cycles, water is drawn up from the roots to the canopy at night, and flows down during the warmer days, as the wood fibers contract and swell. Only the sector of the tree in line with the taps gives up its sap, and tap location is moved to different sectors each season to maintain tree health.
• Once the trees start to bud, sap takes on a sour taste, so collection ends, and we finish boiling and clean the gear for next season.
• Many people are surprised to learn that there are three grades of Grade A syrup; Golden, Amber, and Dark. Personal tastes vary, and maple syrup is linked to pancakes and breakfast. However, many of our customers report great results when mixing their syrup with coffee, tea, and even bourbon whiskey. Golden and Amber mix well in drinks, while the rich flavor of Dark shines when used as an ingredient in cooking and baking.