About us

Award winning, artisanal Vermont maple syrup

The art and science of maple

Our family has been making maple syrup since 1840. We built our current sugarhouse in 2010 beside an old-growth sugarbush, where towering maples — most 100 to 200 years old — provide sap we transform into syrup that makes people inarticulately happy.

All maple syrup is graded on light transmittance. We prioritize flavor and have used ga chromatography and mass spectrometry to identify the molecules in our syrup that we can smell and taste. This guides our decisions in the sugarbush, refining our collection system, concentration, and evaporation processes to create an exceptional product. Each bottle captures the best of the land and our understanding of the science of maple.

Grandpa Howard

In the 1910s and 20s, my grandfather Howard began making maple syrup with his father and grandfather in Lake Placid, New York. In the 1930s, he worked as a stuntman, dog sled driver for silent film companies, and at the 1932 Winter Olymic Games.

Growing up, I loved visiting, listening to his stories, or hanging out in companionable silence as the wood hissed and crackled under the syrup pans. The sugar shack was little more than a metal roof on four poles in the woods, but the maple syrup he made anchored my memory on what good flavor is.