We think pure Organic Maple Syrup is the purest sweetener money can buy. We've been making it in small batches since 2004, expanding to over 3,000 sugar and red maple trees in our town. When day time temperatures are above freezing, and nighttime temperatures fall below freezing, the sap starts flowing up the maple tree, just under the bark. We capture a tiny bit of that from each tree and boil the sap until enough water has evaporated. It takes between 40 and 60 gallons of sap to make 1 gallon of syrup.

Our 1/2 gallon size makes this delectable treat more economical. This 1/2 gallon+ (67 fl. oz, or 2 liter) size makes coffee drinks sing, breakfast dishes soar, and baked goods divine. Available in Grade A Amber, Dark, and sometimes Very Dark, formerly Grade B. Packaged in a glass bottle and ships for free within the 48 contiguous states.

We recommend consuming the syrup within 3 months, and storing it in the refrigerator.

Certified Organic by Baystate Organic Certifiers.

We regret we cannot take returns on this product except in the case of breakage or damage to the bottle. Thank you for your understanding.

As many farmers know, seasons can bring a great harvest or a horrible harvest, or somewhere in between. In the maple seasons which do not provide well enough for us here in Southeast Connecticut, we may supplement our own syrup with another organic, high quality sugarmaker's syrup.

How we make

Maple Syrup

We started making maple syrup in 2004, and now tap over 3,000 trees in two towns in Connecticut.

We boil the sap in small batches when the sap starts pushing nutrients out to the branches in February and March. The lightest syrup comes first in the season, progressively darkening throughout the weeks. The season ends when nights no longer drop below freezing.

Free from the 8 major allergens: milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soybeans

Click here to see our Nutrition Facts label