We bring you Maple Rock Farm's pure Maple Syrup, handcrafted in the hills of Vermont. Made in small batches, in a 3 generation, family-run, wood-fired sugarhouse, each artisan glass is filled by hand.
Maple Rock Farm has been making liquid-gold for over 45 years. The Sugarhouse is always filled with children of all ages, everyone pitching in to help - from gathering buckets of sap, to checking pipeline, to tasting every batch made. It's a labor of love for this family.
Forest and Field:
What is your favorite part about sugaring?
Maple Rock Farm:
One thing I know is when the weather starts to warm up in the early spring, it’s hard to replace that excitement for what’s around the corner. I guess my favorite piece is the tapping the trees and spending time with family and friends in the sugarhouse. All ages of kids, young and old, helping to make it.
Forest and Field:
What is the difference between Maple Rock Farm’s Syrup and any other syrup?
Maple Rock Farm:
Maple Rock Farm uses all wood for the process of making maple syrup. I believe that using wood to refine the maple sap down to syrup brings out a deeper maple flavor that’s irreplaceable! This flavor is milder when using other methods of boiling like oil, steam or propane.
Maple Rock Farm uses all wood for the process of making maple syrup. I believe that using wood to refine the maple sap down to syrup brings out a deeper maple flavor that’s irreplaceable! This flavor is milder when using other methods of boiling like oil, steam or propane.
Forest and Field:
When is maple tapping season?
Maple Rock Farm:
This is coming harder and harder every year to pin down. There is no certain day of every fresh season that you begin. It’s all dependent on the forecast. This year resembled the traditional season with the cold temps in February so we started towards the end of February. But years past we have been tapped and making syrup in early Feb.
Forest and Field:
When do you tap maple trees and how do you make it?
Maple Rock Farm:
In order to have sap start flowing in the spring, you need to have freezing temperatures at night and warm temperatures during the day. This process pulls the sap from the roots as it freezes and brings it up into the trees canopy of the sugar maple at night as the temperature warms during the day it then thaws and creates pressure in the tree forcing it out into your sap lines or buckets. This sap is between 1.5 and 2 percent sugar and the remainder is water. The sap is then collected and boiled down on an evaporator until you achieve the correct brix or temperature. Brix is the measurement of sugar which is between 66 and 68 degrees to be considered syrup.
