Every drop of our maple syrup tells a story of frozen nights, sunny days, and generations of sugarmakers perfecting their craft in the New England woods.
Local New England maple syrup is a pure, single-ingredient regional specialty, traditionally produced in late winter/early spring ("sugaring season") when freezing nights and warm days cause the sap to flow in sugar maple trees. It takes about 40 gallons of sap to make just one gallon of syrup. New England producers, particularly in Vermont, Maine, and New Hampshire, offer various grades—from light and delicate (Golden) to dark and robust (Very Dark)—making it a versatile and cherished part of the region's agricultural heritage.
