After the holes are drilled, a spile (or spout) is inserted
and a tube is attached to the spile. This tube becomes
part of a larger, connected web of tubing that eventually
takes the sap to a single collection point in the middle
of the woods. This automatic collection system prevents
excess damage to the forest floor that would occur if the
sap had to be collected tree to tree.
From the main collection point, a powerful pump is used to transport the sap nearly ½ mile to the sap house, where the boiling process begins to convert the sap into syrup.
Our sap house is a modern production facility with a 5’ x
16’ wood-fired evaporator. The purpose of the evaporator
is to boil away the excess water from the sap, leaving
only the golden, thick, tasty syrup that is one of nature’s
finest gifts. Approximately 40 gallons of sap must be boiled
to make one gallon of syrup, and the process can take several
hours. Absolutely no additives or preservatives are added
during the production 
process. The sap that comes out of
the tree is the only ingredient. Before bottling, the finished
product is filtered to remove any extra particles that
may have come from inside the tree. Finally, the finished
product is then ready for consumption... straight from
the heart of our woods to your table.
The syrup season begins in the spring each year, when the weather is just right. Temperatures must rise above freezing during the day and nights must be frosty. When these conditions exist, the maple trees are tapped to allow the naturally flowing sap to be collected from each tree. Tapping is the process of drilling one or more holes in a tree to allow the sap to flow freely. Tapping doesn’t damage the trees as long as the holes are drilled with care. Maple trees can be continually tapped for the duration of their life span (up to 150 years).