Vermont’s Maple Specialty

Hillsboro Sugarworks
Hillsboro Sugarworks

As winter loosens its grip, sugar makers all around the state are hard at work preparing for sugaring season. They are clearing lines, setting taps, and stockpiling fuel. They watch thermometers and feel the air for the telltale signs that the sap is about to flow. And on those days when the temps fall below freezing at night and rise to the 40s during the day, they will be vigilant in tending fires and testing density so that they can bring us the sweetest of Vermont traditions: maple syrup.  

We are thrilled to offer you so many choices of this local delicacy. Stop by our dedicated endcap to browse the options – maybe even do your own taste test to see which one you like best!  

Adamant Syrup – Rick Barstow runs Adamant Sugar House with his family on their farm in the small community of Adamant. 

Brookfield Sugarmakers – Bill Council, still uses a horse-drawn sleigh to gather his sap. Rather than using a tube collection system, he collects sap from every bucket at every tree. All syrup is delicate golden quality, with an incredible depth of flavor. We also sell their Maple Candy, which has won the Tunbridge World’s Fair Blue Ribbon for seven years in a row. 

Hillsboro Sugarworks – Located on Hillsboro Mountain in Starksboro, this is a family-owned and operated year-round business making certified organic maple syrup with a commitment to environmental sustainability. 

 Kent’s Corner – Based in Calais, sugar maker Craig Line sets more than 1,000 taps to collect the sap from trees in a sustainably managed forest. The sap is then boiled over a variety of wood logs to impart a variety of flavors to the syrup. We sell his bourbon barrel-aged syrup, among other varieties. 

Kingdom Mountain – Dan Backus makes more than syrup at Kingdom Mountain Farm in Westfield. He also grows hay, raises beef cattle, and creates firewood and sawlogs. Dan and his wife Kim produce certified organic maple syrup from more than 2,000 taps and use the reverse osmosis process, reducing the length of time the syrup must be boiled and the amount of wood needed. 

Runamok Maple – Located in Cambridge and Fairfield, their 1,100 acres run along the western slopes of Mt. Mansfield. Owners Eric and Laura Sorkin and their crew use over 80,000 taps to collect sap for their infused maple syrups in a variety of flavors, including ginger root, elderberry, markut lime-leaf, hibiscus, cardamom, and jasmine tea. 

Square Deal Farm – Bordered by an 11,000-acre wildlife preserve, this farm is located in Walden, where they make a variety of grades of maple syrup. Their syrups are certified organic and bottled only in food-grade tin or glass. 

Wood’s Syrup –  Wood’s Syrup makes bourbon barrel-aged maple syrup. Located in Randolph, the family owns the land where they have been making maple syrup for generations, up to 1,800 gallons each year. 

We also carry maple syrup from small family operations and single individuals, like Will Smith. They can be found in the jugs that say Vermont Pure Maple Syrup.