Skinny Sticks Syrup: A Maple Syrup Story
"Our maple syrup story begins back in 2011. I was attending a trade show for work when a man came up to me and asked if I would like to taste something unique. He poured me a small cupful, and it tasted wonderful. He made the wine himself out of maple syrup. I thought, "I have some maple trees in my back yard. I could make this too." So the next spring I made 25 gallons of maple wine. I had enough sap left over to also produce 6 quarts of syrup that year. From that time on, I was hooked. My family and I start out by marking the trees in the fall of the year so that we know which ones are maples. We tap the hard and the soft maples together, which makes a beautifully tasting syrup with several layers of flavor. When spring arrives, we gather up our drill, taps, bags, and bag holders and head out into the woods. The girls stomp down a trail to each of the trees we marked in the fall. When they come to each tree, they study it to see how the tree has been growing, scouting for a spot that might yield lots of sap. They drill into the tree at a slightly upward angle which allows the sap to run out of the tree better. Then every day the girls collect the sap, and bring it back to me. I handle the process of cooking it down into the dark, golden syrup everyone loves." -Mitch Hoyt (Founder)FUN FACT: Maple Syrup is really tough to make in Wyoming since there's a shortage of Maple Trees around here. After talking to Mitch a few months ago, he said it is possible but the trees would have to be brought here, planted, and grown. He says it's part of his long term dream. For right now we're thrilled to carry his delicious syrup from Marathon, Wisconsin with the hope that someday Mitch's Wyoming family members might carry the torch in the Cowboy State.
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