Martin Collins Outside his SugarhousePure Vermont Maple Syrup

Martin Collins, a master of crafting delicious Pure Vemont Maple Syrup with over 50 years of experience, uses a wood-fired evaporator to transform sap into maple syrup.  Since our sugarhouse is situated on a large parcel of land, we selectively cut our forest to keep it healthy and fuel our maple syrup operation. We believe that the use of wood as a heat source for reducing sap into maple syrup results in a mineral rich, concentrated maple flavor. Our Vermont maple syrup originates from a single source: our farm located in the heart of Southern Vermont in the pristine Green Mountains.


The Sugarhouse

All of the sap-holding tanks and the evaporator pans are made of food-grade stainless steel. A vast gravity run system of plastic pipelines going to each tree and running into progressively larger plastic lines brings the sap down to the holding tanks at the sugarhouse. The raw sap leaving the individual trees has an average sugar content of about 2%. To change this into maple syrup, evaporation must take place to raise the sugar content to 66%. From the holding tanks, sap is fed into the evaporator where it is boiled. It takes between 40 to 60 gallons of sap to produce one gallon of pure Vemont maple syrup. As the sap thickens and becomes maple syrup, it is drawn off from the evaporator. The maple syrup is stored in drums and hot packed into smaller containers according to the needs of our customers.