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. I walked over to his booth, and he pulled out a bottle of wine. He poured me a small cupful, and it tasted wonderful. He made the wine himself out of maple syrup. I was impressed.
I began thinking to myself . . . . 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. Our business has been steadily growing since that day, and I plan to expand again in the coming year.
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, my wife and daughters gather up our drill, taps, bags, and bag holders and head out into the snow-filled 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. This scouting also ensures that the new tap hole is at least 6 inches away from last year’s tap hole. 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 enter the woods, collect the sap, and bring it back home to me. I handle the process of cooking it down into the dark, golden syrup everyone loves.
Product: Super Sweet Maple Syrup
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