The Vermont Maple Farm

Established in 1979, this third-generation family-owned sugarbush began with 3,000 taps and has expanded to over 10,500 taps today. Located at an elevation of 1800 ft. in the Green Mountains of Vermont, the farm has a rich history of producing high-quality maple syrup.

The farm meticulously prepares for the boiling season, which runs from around March 1st to April 15th, by ensuring all sap lines are intact and free from damage caused by falling trees or curious wildlife. They use a vacuum pump system to transport sap efficiently to the sugarhouse, where it takes an average of 44 gallons of sap to produce one gallon of syrup. The process involves drilling a 5/16th inch hole in each maple tree, inserting a clear plastic tap, and connecting it to a series of lines leading to the sugarhouse.

The farm emphasizes efficiency in its processes to offer better price points to customers and is proud of its Certified Organic status. They also highlight the nutritional benefits of pure maple syrup and educate customers about the different grades of syrup. The farm engages with the community through farmers markets and offers various maple products and gift boxes.