Maple Syrup
Order 2024
Pure Vermont Maple Syrup
Every spring, when the snow turns to the texture of granulated sugar and the warm sun melts the frost on the window panes, the sugar maples come out of their long winter’s sleep. The result is one of Nature’s most sumptuous delights — fresh maple sap, boiled down to thick, rich syrup as sweet as springtime itself. Sandiwood Farm’s 35-acre sugarbush produces some of the highest quality, best tasting maple syrup in Vermont. We DO NOT concentrate our sap or us reverse osmosis which is now customary in the sugaring industry. We strongly believe it is important to preserve sugaring, tapping traditions and pass the knowledge and magic on to the the next generations on the farm.
Use the QR code to receive our new Maple Syrup recipe booklet! Not just for breakfast, many delicious, nutritious and easy to make ideas for you and your loved ones.
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From Our Trees to Your Table
Our sugarbush contains a mixture of old growth Sugar Maple trees and young saplings. We proudly sustainably utilize our resources, and do not tap younger trees. We also do not place multiple taps on larger trees, as it can cause stress to them and shorten their lifespan. Sugar Maples can produce sap for over 100 years, and we intend to keep ours happy and healthy for future generations.
March 2022 we finally got power to our sugarbush & sugarhouse! This is truly a historic event which enables us to tap more of our untapped potential. The original land owners once used horses, oxen with gathering tanks to collect buckets of sap from over 3,000 trees. A lot of the original equipment from decades ago can still be found in the sugarhouse or in the surrounding woods.
Our sugarbush is not only a peaceful and tranquil forest, but also a rich in wildlife and a historic site full of untapped stories.
Wood Fired in Small Batches
Once sap is collected from our maple forest known as a sugarbush, the sap is boiled for many hours over a roaring wood fire — a long and tedious process that requires fine attention to detail to maximize the BTO’s in the wood and produce a true artisan syrup. We DO NOT use reverse osmosis to concentrate our sap! Sap runs into our tanks with a sugar content of about 2%, which then needs to be concentrated to over 66%. The final product is liquid gold: a deep, smoky, and caramelized nectar. Our pure Vermont maple syrup is rich in taste and dark in color.
Every small batch we produce has its own unique nuances, a true taste of place.
A Labor of Love
Approximately forty gallons of pure sap is boiled down to make each gallon of maple syrup. During the early spring (when the sap is running and sweetest), the smells of bubbling, boiling sap bring joy.
We use old fashioned as well as modern techniques for our maple syrup production.
Maple syrup boiled from the sap from our woods is a one-of-a-kind artisan treat.
We are honored to carry this tradition and pass it on to future generation on the farm.
Come and see how we have made upgrades to our sugarbush to continue the sugaring tradition to be a sustainable farm. We always welcome visitors during sugaring and all seasons, and always look forward to participating in Vermont’s annual Maple Open House events. If you are too far away to visit, be sure to order some of our fresh Vermont maple syrup for your own kitchen table.
Taste the Difference
Wood fired maple syrup has a taste that cannot be denied: earthy, rich, and comforting. Depending on the time of the sugaring season, sap and syrup color can vary depending on the “grade.” Most of our syrup is a “Grade A” Maple Syrup with a Dark Robust taste.
Although it is most commonly enjoyed for breakfast, maple syrup is not just for pancakes. Try our sweet treat in your morning coffee, with marinades, dressings, baked goods, and more.
