Our sugar maples yield sap that process into three grades of syrup: Golden Delicate; Grade Amber Color - Rich Taste and Grade A Dark - Robust Taste. Though syrup in each bottle above may appear to vary by color, but all four bottles contain "Amber Color - Rich Taste". The syrup in the varying-sized bottles catches light according to its depth. Every season varies according to the whim of the sugar maples and all the imaginable natural variables.
Our Maple Mission: Sourced from the Vermont woodlands, to produce a natural, delicious syrup, free of contaminants of any kind, produced and packaged to the highest standards, that we (and you) can serve to our children and ourselves without any reservation whatsoever.
The stained-glass window in the gable of our Sugar House was salvaged from the family home in Massachusetts.
- We test each and every batch of syrup for grade and flavor. Accurate record-keeping allows us to trace each bottle of syrup to its date of production and bottling.
- We "hot-pack" our syrup in glass bottles. In addition to the satisfying visual aspects glass provides, it is simply the best material for storing syrup. Sterilizing each bottle gives us the opportunity to check each unit produced. We like to see what we're selling, and our customers like to see what they are purchasing.
- As stated, we take meticulous care to process maple sap in the cleanest environment possible to ensure that our customers enjoy the finest maple product Vermont can offer.
Everett Springs Farm taps sugar maples that grow in an uncultivated, mixed species woodlands. Maple trees in this natural, sustainable setting live long and healthy lives.
We boil our sap in the traditional wood-fired manner. We do not use the popular reverse osmosis (RO) process to condense the sap's sugars before boiling. We feel that the caramelization of a fully boiled batch enhances the character and flavor of our syrup.
Above all else, we maintain a clean environment in the sugar house by thorough daily cleaning of pans, filters, bottling equipment, as well as the facility in general. Cleanliness is paramount to making a quality product.
758 gallon tank is filled daily from the hills
The arch gets fired with a barrow's load of wood about every five minutes. Gasses escaping through the flue are above 1000 degrees F.
"Maple sugaring time" is a joyous occasion here in northern Vermont. This first promise of Spring gathers families and friends in the common effort to harvest one of the purest products of nature. Hard work and constant attention are required, yes, but sap running from the maples calls the end of winter and signals that spring will soon erupt in the woodlands, marshes and pastures of our farms.
Clean-up is tough! Big steel pans, canning pots, tools and utensils all have to be scrubbed clean and stored away. Wood is cut, split and stacked for next year's boil.
With another sugar season over, the family moves on to Spring's other farm demands. But each morning throughout the year, our day begins with the sweet gift of the Vermont woods!
"Sugaring off" has been a tradition here on this farm for almost 200 years. Though it has been a while since it was practiced to any great degree, it has been a real treat for us get it going again. We are privileged to enjoy this farm's resources and will steward this land as we revive the maple and other farming traditions.
Vermont Maple Association samples of grade color for comparison. For more information about the new grading system, check out this article in Forbes Magazine.
Our syrup falls into 2 grades this year: Grade A Amber Color, Rich Taste Maple Syrup (left) and Grade A Dark Color, Robust Taste Maple Syrup (right).