Traditional Wood Fired Maple Syrup
Each year as the ice rink begins to thaw and the last games of hockey are played, the Whitney's prepare for sap season. Supplies are gathered, trees are tapped, bags and buckets are put in place, the boiling operation is set up, wood is split and pancake ingredients emerge from the cupboards. Each afternoon sap is collected, 400 or more gallons on a good day! Day and night the Sugar House fills with sweet steam, as clear sap deepens to thick syrup. Maple Syrup is our regional, local sugar, and we are thankful to carry on this deep rooted tradition. We sincerely hope you enjoy every last drop!