In the spring, when the nights are clear and cold and the days are warm and sunny, the sap in the sugar maple trees begin to flow. This is the time for making maple syrup. Following traditional methods, a small hole is drilled into the trunk of the tree and a bucket is hung from a spile to collect the sap. Every day, we make our way through the bush collecting and gathering clear sap into a gathering tank. Back at the sugar camp this sap is boiled in an open, wood-fired evaporator until the sweet, golden maple syrup is produced. On average we must boil 40 litres of sap to get 1 litre of syrup. It is, of course, delicious on pancakes and waffles, in baked beans and ham, with strawberries and cream or straight from the bottle.
Currently we have 1L, 2L, and 4L available.