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The story of our Maple Syrup ...
The Woods
Nestled in the hills of Reading, Vermont, our sugar bush is home to approximately 13,000 taps, with plans for thoughtful growth in the years ahead. In early January, our small but dedicated crew heads into the woods to begin tapping the trees. Over the course of about 30 days, every tap is set, followed by two to three weeks of preparation to ensure the entire system is ready for the season’s first flow. Our goal each year is to have the woods fully prepared by February, in anticipation of the first true sap run. While we often begin to see the first signs of sap toward the end of February, timing is never guaranteed—nature sets the schedule, and we respond with patience and gratitude as the thaw unfolds.
Our woods are equipped with an extensive tubing network and monitoring system designed to maintain a consistent vacuum throughout the season. This system connects each tree tap-to-tap, using vacuum pressure to gently encourage sap flow by lowering internal pressure within the tree, allowing us to gather sap efficiently while preserving tree health. From our remote pump houses, sap is transported by tank trucks to the Sugarhouse, where it is delivered into our 16,000-gallon storage silo. This process ensures a steady, reliable supply of sap, ready for the next stage of transformation.
Stewardship of the forest is at the heart of everything we do. We are committed to maintaining the health and vitality of our woods through careful management and ongoing attention. Our practices align with both Audubon Bird Friendly and Organic certification standards, reflecting our dedication to sustainable production and respect for the natural environment that makes our work possible.
Reverse Osmosis
All of our sap is processed using reverse osmosis, an advanced method that significantly improves both efficiency and sustainability. In this process, high-pressure pumps push sap through semi-permeable membranes, separating pure water—known as permeate—from the natural sugars. This allows us to remove up to 90% of the water before boiling even begins, increasing the sugar concentration from roughly 2% to as high as 6–16%.
By concentrating the sap in this way, we are able to dramatically reduce the time, fuel, and labor required during the boiling process—often by as much as 75%. This approach not only streamlines our production but also helps us minimize our environmental impact, allowing us to craft high-quality maple syrup with greater efficiency and care.
Evaporation
Our evaporator—often considered the heart of the Sugarhouse—is where the transformation from sap to syrup truly takes place. Here, the concentrated sap enters a pre-heater, where it is gently warmed to around 140°F before flowing into the back pan. Designed with an expanded surface area, this pan maximizes evaporation and sets the stage for efficient boiling.
From there, the sap moves through the front pans, where it is carefully finished to the perfect balance—approximately 220°F, or 66 Brix, the standard measure of syrup density. During this stage, a natural process known as the Maillard reaction occurs, as heat causes amino acids and sugars to interact. This reaction is what gives maple syrup its rich color, depth, and signature flavor, turning clear sap into the golden-brown syrup we know and love.
Maple Syrup
Once the syrup has reached its finished state, it is transferred into a batch tank for final testing. In accordance with Vermont state regulations, we use a hydrometer to ensure the syrup meets the required density of 67 Brix.
After achieving this standard, the syrup is carefully run through a filter press, a process that removes any remaining natural particulates and results in a brilliantly clear, polished product. At this stage, the transformation is complete—what began as raw sap has become our finished Award winning maple syrup, crafted with precision and care.
History of our Sugarhouse
Our sugar house was built in 1967 by David and Marjorie Harlow, it still stands at the heart of our operation today. Sugaring was as much grit as it was art. Metal buckets hung from maple trees, collecting sap one slow drip at a time. Crews headed deep into the woods with bulldozers and sap sleds, hauling heavy tanks through snow and mud. Inside the sugar house, wood-fired evaporators billowed steam as sap boiled in open pans, filling the air with that unmistakable sweet aroma. It was hard work—but it laid the foundation for everything we do today. While the heart of what we do hasn’t changed, the tools certainly have.
A Taste Worth the Trip
Vermont’s Best Maple Creemee! Our Sugarhouse is known not only for award-winning maple syrup, but also for a treat that has become a destination in its own right. For nearly 20 years, we’ve been perfecting our signature maple creemee—rich, smooth, and crafted with the same care and quality as our syrup.
Served year-round, 363 days a year, it’s a true taste of Vermont in every swirl. Whether you’re passing through or making a special trip, one bite is all it takes to understand why so many say it’s the best in the state. Come see—and taste—for yourself.
Vermont Products and Gifts
Our Vermont country store offers a thoughtfully curated selection of novelty gifts, Vermont souvenirs, and everyday provisions. From locally made snacks and charcuterie to beer and wine, we’ve worked hard over the years to bring together the very best of Vermont and showcase it in our retail space.
Whether you’re just arriving in Vermont or wrapping up your trip, you’ll find everything you need under one roof. We carry a wide variety of items including stuffed animals, coloring books, unique gifts for kids, Vermont-inspired clothing and merchandise, and hats. We carry a range of bath and body essentials, including soaps and lotions
Downstairs, you’ll discover even more to explore—glassware, ornaments, classic penny candy, and a fully stocked fridge with local cheese, bacon, soda, and beer.
No visit is complete without a maple creemee, served daily, or a look at our extensive selection of maple syrup in a range of sizes, from glass bottles to traditional jugs. And of course, don’t miss our beautifully crafted maple products—perfect for gifts or a true taste of Vermont.
Keeping it in the family
Our family business has proudly entered its third generation, as new owners Jamie and Josh Rose carry the tradition forward. With deep respect for the foundation built before them, they are committed to honoring the past while thoughtfully guiding the operation into the future. Working side by side with Ann and Doug, our team remains dedicated to producing award-winning maple products and serving what we believe are the finest maple creemees in the state.
Generations of Sweetness, Crafted in Vermont Family Owned since 1955.
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The Sugarhouse
820 Route 100 North | Ludlow, VT 05149
Toll Free: 800.643.9338
OPEN 7 DAYS - 9 AM - 6 PM
