We start putting the tubing out in January (unwinding the tubing around each maple tree) and in February we tap the trees hoping the days will warm up so that the trees will start to give us their sweet sap so that we can boil the sap down to a delicious thickness of maple syrup. We have a modern sugar bush all on vacumn tubing that brings the sap to a storage tank waiting to be processed through a reverse osmosis machine that will take the 2% sap (40 gallons of sap to make 1 gallon of maple syrup) to half of that volume and then we boil the concentrated sap down with a wood fired evaporator until it reaches 66.6 degrees brix which is what maple syrup is. We are quite proud of our certified organic maple syrup. We are inspected by three different inspectors to make sure that our maple syrup is a quality product. The Federal Inspector comes so that we can export all around the world, the Seal of Quality inspector from the Ontario Maple Syrup Producers Association is our ISO 9000 standard in the maple business and of course we are thoroughly inspected for our organic license. We produce value added products out of our maple syrup. Maple Butter, Maple Sugar, stirred sugar, Maple onion and chives dip (world famous), Maple Jelly, Maple Mustard and our new release, Maple Tarragon Sauce, a great marinade for chicken and fish.
Maple Syrup is graded by its colour:
Canada #1 Extra Light
A light amber colour and a delicate maple bouquet.
It makes beautiful maple butter and maple sugar.
Canada #1 Light
A amber colour and a delicate maple bouquet.
Canada #1 Medium
A medium amber colour with a more pronounced maple
flavour makes a very desirable topping for pancakes,
Waffles, French toast, cereal and ice cream. A great
all purpose topping.
Canada #2 Amber
A dark amber colour and robust flavour makes an excellent
flavouring in preparing many recipes.
Canada #3 Dark
Very dark colour, used in baking and cooking.
