Walling's Maple Syrup

09/13/2026

Happening now! Lemonade and baked goods stand at Walling’s Maple!

09/12/2026

Who’s had our bourbon barrel-aged maple syrup?

For those who don’t know exactly what this is…it’s when we fill empty wooden barrels that were previously used for bourbon, with our organic maple syrup and let it age for about a year, infusing the syrup with the bourbon flavor. This has become a well loved product and many people buy it for gifts!

Anyone who wants to try it is always welcome to sample it in the sugarhouse!

09/01/2026

All in a day’s work!

Bottling amber and dark grades, labeling, boxing, making regular and cinnamon cream, making candy… handmade, certified organic, fresh.

When you’re in the sugarhouse all day working on products, it’s easy to get wrapped up in what you’re doing and getting things done and out to people. But if there’s one thing we always come back to, it’s remembering where it all comes from. We work in conjunction with the land… we don’t create it alone…and without it, it wouldn’t exist. 🍁🙏

08/04/2026

Knowing where your food comes from really is a blessing.

Knowing how it’s made, what goes into it, the practices, the people.

In a society that seems full of running on autopilot and rushing, when you stop to think about it, connecting with the food you put in your body is also connecting to yourself and everything as a whole. When you have the opportunity to have that knowledge and relationship, it really does make a difference. And has a ripple effect. 🫶

(Also, we just made a whole bunch of fresh granulated maple sugar! Who’s tried it before?!)

06/20/2026

Amber color in glass 😍🍁

06/15/2026

Show of hands, who likes maple cream? 😍 Cinnamon or regular?

Maple cream is one of our products that when we sample it, quickly becomes a favorite. A lot of times, eyes widen and people are pleasantly surprised. Folks have described it as decadent, among many other things. The cinnamon takes it to another level! Made of only pure maple syrup (and cinnamon for the cinnamon variety), and always organic.

06/13/2026

Anyone recognize these guys?

Rare find, pre maple days! Photo circa 1973. Kern, his friends, and brothers built this log cabin when they were teenagers!

05/15/2026

😍🤩

🌟New Flavor Alert🌟

A fan favorite…

Soft Maple 🍁

&

Soft Raspberry Dole 💗

As always, our soft maple is made with Walling’s organic, pure maple syrup. Real maple - real taste! Stop in and try it for yourself! 😋

Twist these two together and you have a perfect blend of sweet & tart🎉

05/12/2026

Maple candy is made by boiling syrup, churning it, and putting it in molds. After that, you let it sit in the molds to harden and take proper shape, then you unmold and let the pieces set on drying racks until the next day, when you can finally package it.

Lots of tedious little steps to this product, but a product that many people love!

04/10/2026

We’re not quite done with the season yet, it looks like we still have a day or two left to boil…

It’s been at least five or six years since we’ve seen a season this productive. After one of our mainlines went down, we lost some taps for the year, but we still managed a great season. Runs were big and the sugar stayed higher than usual. In some areas, the sugar content is much higher than we get around here. So in those areas, it takes less sap to make syrup. When the sugar in the sap is higher, you make more syrup.

The outcome of sugaring season doesn’t just depend on what happens during the season, it’s also about what happens before it. The previous weather, environmental elements, how you tend to your woods… all plays a part. Nothing ever works in isolation and it’s all connected. We harvested hundreds of thousands of gallons of sap and as of right now we’ve made about 7.18 lbs (or .65 gallons) of syrup per tap.

As we’re winding down to a close, it’s noticeable how much more behind the buds are this year than last year. In the picture on the left, is a bud of the sugar maple near the sugarhouse last year (on April 6). On the right, is this year’s bud from today (April 10)