Sustainable Agriculture

This is the first in a five-part series documenting our expansion from a 3,900-tap sugaring operation to a modern 12,500-tap+ commercial maple facility.

Here's everything you need to know about how maple syrup is graded, why the colors vary, and which grade might be right for your kitchen.

The process of making maple syrup hasn't fundamentally changed in centuries: collect sap, boil it down, bottle the results. But beneath that timeless simplicity, a technological revolution is underway. From wireless sensor networks monitoring vacuum pressure in remote sugarbushes to ultra-high-Brix reverse osmosis systems that can concentrate sap to levels unimaginable a decade ago, today's maple industry is embracing innovation at an unprecedented pace. These advancements ar

Maple syrup is one of the few foods left that needs exactly one ingredient: maple sap. No additives. No preservatives.