From the same people that bring us the amazing cheeses (Tarentaise & Reading Raclette).
Spring Brook Farm built its sugar house in 1961 and produced syrup for the first time in the spring of 1962. At that time, there were 2500 taps, all buckets hanging from the farm’s maple trees, helping to produce an average of 400 gallons of syrup. The Farm, including the maple syrup operation, was purchased by the Foundation in 1992 and for the next two years they continued to collect sap from buckets.
In 1994 the Farm converted from buckets to pipeline, adding 500 more taps to the operation. Currently, there are 3000 taps through pipeline as well as 200 buckets that are hung from trees so children can learn to gather sap and produce syrup in the sugar house. The Farm now produces an average of 500 gallons of syrup each spring.
Storage: Store in a cool place and refrigerate after opening.
Usually ships within 1 business days.
Product is non-perishable and can ship via Ground service.