Our sugarbush is located in the foothills of Camel’s Hump, one of the highest mountains in the state of Vermont.
We have approximately 6,500 taps mostly on a pipeline system which enables the sap to flow directly to the sugarhouse or into collection tanks around the smaller hills and mountains.
Our sugarhouse is equipped with a 5’x16’ wood-fired, forced draft evaporator. We have a "piggyback" pan that utilizes the steam from the evaporator to improve our efficiency and make a top notch final product.
All our syrup is pumped through a filter press to assure purity. Syrup is either packaged for retail sale or put into bulk barrels for later use. Some syrup is used to make other fine products like maple cream and maple sugar.