Artisanal

We produce maple syrup with flavors that express the best character of the land, the trees, and our know-how.

For 6 generations, our family has been producing maple syrup with passion and dedication. It is a product deeply rooted in our region that represents tradition and origin - the people and our craft. Our goal is not to make the greatest quantity but the best flavor.

Small batch production means every barrel has to stand on its own. There is no place to hide defects by blending into a large batch.

Ecological

Maple syrup is a natural product made only from the sap of maple trees. It takes 42 liters of sap to make 1 liter of maple syrup. The big job is removing water, which we do with two methods - reverse osmosis and boiling. We boil over a wood fire, not fuel oil like industrial-scale producers. 

Before we can collect sap, the maple trees grow to be 25 centimeters (10") in diameter, which takes 40 years. Most of our trees are 100 to 200 years old, and some are over 300 years. Our role is to be responsible stewards of our forest, to keep it healthy and diverse as nature intends.  

 All the electricity we use is from renewable sources.

Unexpected flavors

Maple syrup is more than sweet. A wild fermentation of the sap and the Maillard reaction during boiling can produce flavors of maple, caramel, butter, confectionary, spice, fruit, and floral. 

 The season for making maple syrup begins when the snow is deep and the nights are freezing. As the daily temperatures rise, microbes and yeasts in the environment transform compounds in the sap. The warmer the days, the more advanced the fermentation, which changes the color and flavor of maple syrup.