04/13/2026
And so it begins.
The long tedious process of bottling the syrup. I say that there’s 2 places high quality syrup is made…at the tree and in the bottle. This is the most critical part of maple syrup making. People always want to offer to help, but this stage is like a ballet. Everyone has to be in sync, and everything has to be done just right. There’s no room for confusion or “ham-fistedness” and no, it’s not like traditional canning….unless you’re canning your syrup. Everything from your finish boil, filtration, bottles being scalded for sanitizing, keeping gallons of syrup at 180 degrees continuously, placing safety seals, to proper cap tightening is all critical and is a “feel” that you develop over time. One step botched could result in burned hands, burned syrup, moldy syrup, or a poor quality-cloudy looking product. In commercial packaging, modern equipment makes it much safer,easier, and faster.
I want my product to have a shelf life of 2 years or more. We want it to look perfect, taste great and have the overall freshness and quality that you’re paying for.
The very first bottle produced in 2021 is a testament to our craft. It still looks as good as it did the day we made it. That’s 5 SEASONS AGO!
Yesterday we produced 60 bottles. A slow go, a long way to go, but it will be worth it.
