- ABOUT US -
Our family has been making pure Vermont maple syrup for four generations, on the same farm. The three Dana families that now operate the farm are proud to produce some of the finest maple syrup in New England. We take pride in continuing an old fashioned tradition to make a high quality product
We have about 3500 taps that are connected to tubing which are gravity fed to our four holding tanks . When the sap is running, it must be gathered at least once daily.
The sap from the four, small, road-side tanks are brought to one large tank that feeds right into the evaporator to start the process of becoming maple syrup!
Did you know it takes about 40 gallons of sap to make one gallon of maple syrup? We currently are operating fully on a wood-fired evaporator. As the sap boils down and the water is drawn out of the sap, it begins to develop its thick consistency and amber color.
Sap becomes syrup when it reaches 219 degrees fahrenheit. Once it reaches 219, a barometer is used to ensure it is the correct density, before we send it from the evaporator down stairs to be filtered and bottled.
The 2018 season we were able to upgrade from traditional cloth filters to the filter press pictured above. When sap is boiled down, the minerals that are naturally found in maple sap concentrate and form niter, or "sugar sand." Filtering out the niter improves color, clarity, and taste of the finished maple syrup.