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.

As the years passed, the craft evolved, and so did we. Buckets have been replaced by miles of food-grade tubing, allowing sap to flow directly from tree to our tanks. Vacuum pumps help gently draw sap through the system, increasing yield while protecting the trees. Our evaporator, once fueled by wood, now runs on oil for greater efficiency and control. And with the addition of reverse osmosis technology, we remove much of the sap’s water before it even reaches the pan—cutting boiling time in half and reducing fuel use without sacrificing flavor.

Yet for all the advancements, one thing has never changed: our commitment to quality.

We blend generations of knowledge with carefully chosen modern techniques, using only what enhances the natural character of the syrup. The result is an award-winning flavor—deep, complex, and unmistakably ours.

This is more than syrup. It’s history you can taste.

And if you stop by, you’re always welcome to have a taste.

In the 1980s, David and Marjorie Harlow passed the business on to their daughter, Ann, and her husband, Douglas. For nearly 40 years, they have carried the tradition forward, doing almost every part of the work themselves—from tapping the trees and gathering sap to boiling and carefully packing each batch into jugs and glass bottles. Ann has also created her own line of pure maple specialties, crafting favorites like maple cream, maple candy, and maple nut brittle.

As the business grew, a new tradition began to take shape. Around 2001, Maple Creemees started gaining popularity at the sugar house. After nearly 20 years of refining and perfecting the recipe, we created what many consider to be one of the best maple creemees in Vermont—now a favorite treat for both locals and visitors alike.

In 2026, the tradition of keeping it in the family continues with a new generation at the helm. Joshua and Jamie Rose have taken the reins, working side by side with Ann and Douglas as they learn, refine, and carry forward the craft. Together, they are committed to the same care, quality, and dedication that have defined the sugar house for decades—ensuring this family legacy endures for generations to come.

Winding its way through Vermont from the Massachusetts border to nearly Canada, Vermont Route 100 is often considered one of the most beautiful drives in New England—no matter the season.

Along this scenic route, known as the "Skiers Highway" you’ll find our sugar house, marked by its bright red roof and welcoming charm. We’re conveniently located at the gateway to a beloved lakes region, including Lake Pauline just outside our door. Just four miles north is Ludlow, Vermont, home to the four-season Okemo Mountain Resort, and only 25 miles to the south lies Killington Resort.

In other words, we’re right in the heart of Vermont’s most cherished destinations—where there’s truly something for everyone. It’s no surprise that many travelers add Green Mountain Sugar House to their must-visit lists—and happily recommend us to others.