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Introducing Crown Maple Syrup, Likely World’s Purest Maple Syrup

Dutchess County, NY - May 2011

Tapped and produced on a majestic wooded farm in Dutchess County, N.Y., family-owned Crown Maple Syrup debuts today as quite possibly the purest maple syrup available. Crown Maple Syrup is available online at www.CrownMaple.com and will be available soon at specialty grocers throughout the Northeast.

Light, graceful, refined and pure for meals and drinks plain or fancy, pure certified organic Crown Maple Syrup is a premium syrup that’s a departure from heavy, sticky flapjack fare due in large part to the innovative sustainable production methods used on founders Robb and Lydia Turner’s 800-acre farm in the Hudson River Valley.

Residents of New York’s metropolitan area, the Turners bought the land in 2007 to use as a family retreat, but soon discovered they owned a pristine grove of century-old sugar maple trees.

“It was early spring, and we were able to sample the syrup from the trees,” said Robb. “Because of the ideal climate and soil conditions, its taste was far removed from mass produced syrups to which we’ve all grown accustomed. Lydia is a phenomenal scratch cook, and I have a personal passion for sustainability. Right away, we envisioned the potential to organically produce the purest of maple syrups while being stewards to the land and creating jobs that support the local economy.”

How the Turners Produce Crown Maple Syrup

Most mass-produced and some specialty syrups are heavy with artificial flavoring and sweeteners, and many syrup manufacturers purchase their syrup from third-party harvesters on large-scale farms.

The Turners and their team control the process from tree to tap to sealed bottle, harvesting from mid-February to early April when temperatures range from 20 to 40 degrees daily, the peak time of the year for sap flow.

The Crown Maple process uses a central vacuum technology to harvest the maple sap. First, small five-sixteenths of an inch taps are inserted into the trees, and typically only two taps per tree are required rather than the three or more used in conventional harvesting. The holes in the trees close just weeks after the taps are removed at the end of the season.

Crown Maple sap is collected in a central collection facility, where the first step in arriving at pure maple syrup is an energy-efficient reverse osmosis unit – the only one of its kind in the U.S. – that quickly and efficiently removes 90 percent of the water and produces a concentrate with the precise sugar content (measured in Brix) required for the next stage of the process.

After the reverse osmosis filtration, the remaining sap is placed in an energy-efficient, three-stage evaporator. The Crown Maple Syrup team filters the syrup again, then bottles and seals varieties of Light Amber, Medium Amber and a small quantity of Dark Amber  syrup.

Maple Syrup Sealed at its Freshest State

It takes between 40 and 50 gallons of sap to make a gallon of pure maple syrup. Rather than holding the sap for days and risking contamination and breakdown of the natural sugar in the sap, Crown Maple’s production process begins the same day the sap is collected, ensuring the freshest syrup possible.

Because of its purity and wholly natural flavors, Crown Maple Syrup is a pure sweetener, without the high glycemic counts found in refined or artificial sweeteners of other syrups.

“Crown Maple syrup is perfect for pancakes, waffles and French toast, but I’ve also tried it in more than 50 recipes as either the key ingredient or as a pure sweetener to add on top,” Lydia said. “Think artisan maple bread, maple gingersnaps, maple syrup coffee cake, maple cream cheese pound cake, baked beans, candied yams and cornbread muffins. There are no limits to the possibilities.”

Crown Maple Syrup is certified organic by the Northeast Organic Farming Association of New York Certified Organic, LLC. It is available online at www.CrownMaple.com and will be available soon at specialty grocers throughout the Northeast. Crown Maple Syrup is also served at some of the finest restaurants in New York. Individuals can order Crown Maple Syrup online at $17.95 per 12-ounce bottle of Medium or Dark Amber, $19.95 per 12-ounce bottle of Light Amber or $51.95 per 3-pack of 12-ounce Light, Medium and Dark Amber.

About Crown Maple Syrup

Family-owned Crown Maple Syrup is likely the purest maple syrup available today, made with superior flavor and exceptional quality for anyone who loves wholesome, delicious foods. Produced by Robb and Lydia Turner and their team on their majestic 800-acre wooded farm, featuring ideal climate and soil conditions that can be found only in Dutchess County, N.Y. Crown Maple Syrup combines the best of nature with state of the art production for a refined taste found in no other syrup or sweetener. Crown Maple Syrup is certified organic by the Northeast Organic Farming Association of New York Certified Organic, LLC. Crown Maple Syrup is available online at www.CrownMaple.com and will be available soon at specialty grocers throughout the Northeast. Crown Maple Syrup is also served at some of the finest restaurants in New York.

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Skye Morgan
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skye.morgan@evins.com

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