Maple syrup making, known as “sugaring“ takes place all over the Northeastern U.S. and Canada just as winter is losing its grip. The maple producers, or “sugarmakers“ look for weather that alternates between freezing and thawing; this is what makes the sap flow. In Vermont, sugaring weather usually starts around the beginning of March, and normally lasts for about six weeks.

Vermont syrup meets or exceeds the standards of quality, purity and density of all maple producing states and provinces. Vermont's maple syrup is 100% natural with nothing added and our climate and soil conditions are perfect for producing the best maple syrup.