Tapping of our Provincially-Managed Forest begins in late February when snow is very deep in the sugar bush. Snowshoes are required to access the maple trees which are connected by a network of pipelines which carry the sap down the ridge to the food-grade stainless collection tanks at the sugar house.

Our new wood-fired stainless steel evaporator is fed concentrated sap on a continuous basis. Billows of steam can be seen rising from the pans as water is removed from the sap, rendering it into maple syrup. When proper density is achieved, the automatic draw-off releases hot, fresh syrup into our stainless steel collection pail. After pressure filtering, the finished syrup is heated to 185 degrees Farenheit an​d bottled in self-sealing containers.