Maple Syrup

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. Using old traditions, sap is gathered by hand in buckets, as well as through gravity-fed pipeline to our sugar house. We do not use any modern techniques like vacuums or Reverse Osmosis (RO) for our sugarmaking. We believe it is important to preserve old traditions, and the final product is worth the additional effort.

"A sap run is the sweet goodbye of winter. It is the fruit of the equal marriage of the sun and frost."

– John Burroughs, Signs & Seasons 1886

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.

 

Gravity fed pipeline leads to the bottom of our hill into our sugarhouse nestled in the woods. It is the original sugarhouse from our property with no power or running water. The original land owners once used horses and wagons to collect buckets of sap from over 1,500 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 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. Sap runs into our tanks with a sugar content of about 2%, which then needs to be concentrated to over 66%. This requires a large amount of evaporation, and hours of constant attention. The final product is no short of liquid gold: a deep, smoky, and caramelized nectar. Our syrup is richer in taste and darker in color than your average Vermont maple.

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 as we stoke the fire and gather with friends and family.

 

We do not use any modern techniques for our maple syrup production and feel it is important to continue the classic methods of sugaring. We are honored to carry this tradition and produce on a smaller scale. 

 

Come and see how we make artisan, small batch, wood fired, maple syrup at Sandiwood Farm the old fashioned way. We always welcome visitors during the sugaring season, 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.