How Maple Syrup is Made

Harvesting

A system of tubes connected to the taps on the maple trees (Acer saccharum) connects to a main pipeline which leads to the pump-house in the forest.

 

Harvested in the maple forests of Eastern Canada, our syrup is made much the same way as it has been for centuries. First collected and used by the indigenous people of North America. The practice was adopted by European settlers who gradually refined production methods. Our maple syrup is pure, organic, and eco-friendly, using the best sustainable practices.

40 litres of sap are required for the production of 1 litre of maple syrup.

Our field man working in the forest

 

Mr. Vermont fueling the fire in the evaporation process

Quality Control

After evaporating the sap from the trees, the maple syrup is transferred to drums for storage and quality control. 40 L of sap is required for the production of 1 L of maple syrup.

 

Bottled in Denmark

The maple syrup is transported across the Atlantic to Denmark, where it is processed and filled in retail bottles sizes, ready to be enjoyed.

 

Control and testing the maple syrup