Our Products
Pure Maple Syrup
Maple sap is collected from mostly sugar maple and red maple trees in our sugar bush. Maple sap is generally 1.5 – 1.7 percent sugar content. By pressing the sap through our reverse osmosis the boiling in our evaporator, water is removed until the maple syrup reaches 66.9 percent sugar. Nothing is added only water removed.
Bourbon Barrel Aged Maple Syrup
When we age our BBA maple syrup, we put pure maple syrup into a freshly emptied Bourbon barrel where it ages 3-4 months before it is removed, filtered and bottled. The BBA Maple Syrup takes on the smokey oak flavor from the barrel, the bourbon and the sweet maple making it a great dessert syrup. Try it on ice cream, cheesecake or fresh fruit.
Cinnamon Infused Maple Syrup
We make our Cinnamon Infused Maple Syrup by putting hot syrup over cinnamon sticks and letting it soak in a stainless-steel barrel for about two to three weeks. This process allows for a perfectly balanced infusion and a syrup that is so good we call it French toast on a spoon.
Maple Cream
Maple Cream is made from maple syrup which is boiled to a higher temperature, thereby removing more water, then it is cooled to at least 70 degrees before it is put into our cream machine. The cream machine circulates the high-density syrup until the crystallization process begins. Smooth maple cream is the result of very fine crystals. Nothing is added and only more water removed. Maple cream is delicious on toast, bagels, and English muffins.
Maple Sugar
Maple sugar is made by boiling even more water out of the maple syrup. It is boiled to about 264 degrees and only cooled enough to stop the boiling process. The high-density syrup is then stirred until it crystallizes and transforms into granulated maple sugar as the balance of the water is evaporated. Again, nothing is added and only the rest of the water is removed. Maple sugar can be exchanged for white sugar 1 for 1 in any recipe.