A PASSION FOR PURITY
It takes between 40-50 gallons of sap to make a gallon of pure maple syrup and we begin this process the same day the sap is collected so it’s as fresh as possible. We use a unique Reverse Osmosis unit that quickly and efficiently removes up to 90 percent of the water and produces a concentrate with the precise sugar content (measured in Brix) required for the next stage of our process.
The concentrate is pumped into a custom-made, three-stage Evaporator that is one of the largest and most energy-efficient ever built. The unit allows us to precisely control the temperature and give us the most even heat distribution across the Finishing and Flue pans. This allows us to remove the remaining excess water and produce a maple syrup with a sugar content of between 66 and 68 brix at the time of barreling. Producing the maple syrup quickly allows us to control the natural caramelization process and and craft the finest maple syrups from Amber to Dark to Very Dark.
The way we experience maple’s flavor is dramatically different from how we experience that of white sugar; the amino acids in maple syrup, which develop asthe sap flow increases and deepens throughout the season, amplify the organic flavor compounds of the sap, including vanillin (yes, the same molecule thatdelivers vanilla flavor), propionaldehyde (a naturally occurring compound that gives maple its flavor compatibility with bourbon and brandy), and strawberry furanone (a compound frequently used in making perfumes, for its floral sweet scent).