Developing our sugarbush to produce maple syrup in a sustainable manner has been a priority for us. Maple sap is collected on site and processed with a wood-fired evaporator. The fire needs to be fed every fifteen to twenty minutes to maintain a constant temperature. The syrup cooks at a high temperature (1200-1800 degrees F). The resulting syrup has a unique and subtle flavor including notes of caramel and a subtle, yet delicious, smokiness. Our small batch wood fired has a complexity of flavor that really sets wood-fired syrup apart. There are no additives used in the making of Pure Vermont Maple Syrup. Although this process is labor intensive, it is our firm belief that the benefits of wood fired syrup clearly outweigh the costs. We are passionate about preserving our forests and creating a product that we are proud of.