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Getting Started
Tom started sugaring with his younger brother Michael in 2010 at a small space on a family members property. Tom carried on the tradition after Michael's passing in 2011, gathering sap on his own land, on land of a family member and a 3rd sugarbush on a friend's property.
Growth
Balancing full-time work and the demands of maple syrup production as a one man operation is more manageable with an efficient oil fired evaporator & additional modern sugaring technology. This allows the attention to be focused on the quality of the syrup and the quantity of the sap being gathered from the woods.
A labor of love
"no rest for a sugar maker" is truth. The production of maple syrup happens over the course of 5-8 weeks but the preparing, learning, managing, fine-tuning, cleaning and selling consumes the other 44-47 weeks of the year.
Learn more about the journey of creating pure Vermont maple syrup....