This little farm produces their own small-batch maple syrup. They use the traditional method of wood-firing their syrup, which cooks it while adding a caramelized, subtly smoked flavor.
Like a fine wine, Bobo’s Mountain Sugar is defined by its terroir – a bedrock rich in limestone, shale and granite deposits – and its wood-fired processing.
In order to be legally called maple syrup in the state of Pennsylvania, the syrup needs to have at least 66% sugar content. Triple Creek's maple syrup is even thicker and sweeter with a sugar content at an average of 67%.
Tapping over 300 red maples and over 100 sugar maples, Sweet Sourland Farms produces a modest haul of 80 to 125 gallons of maple syrup.
Those passionate about sugaring have figured out that the bigleaf maple actually produces some pretty good maple syrup. Two hours north of Seattle, Neil’s Bigleaf has been cooking up syrup since 2011.
To get a taste of Maine’s maple syrup, try the award-winning Hilltop Boilers Maple Syrup. The owner has spent his entire life in a sugarhouse and knows nearly everything there is to know about sugaring.
The Bissell family has been making maple syrup since the late 1800s. Six generations later, the Bissells have an established sugarhouse where they’ve got around 1,500 trees tapped to harvest the sweet stuff.
Wisconsin is mostly known for its cheese and dairy production, but word should get out about its maple syrup. And Anderson’s Maple Syrup is pure – it’s the delicious sap, straight from their Wisconsin maple trees.
Believe it or not, North Dakota has a unique history in maple syrup, but instead of tapping maples, they tap the boxelder tree. The boxelder (aka Manitoba maple) produces a little less sap than its cousin, the maple tree, but the syrup produced has a buttery taste to it.
Waterfall Farm is one of the southernmost commercial maple producers in the country. The sugar in southern maples tends to be lower on average than maple trees in the north. It’s watery and mildly sweet.