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Wood-Fired Vermont Maple Syrup

Come Taste the Trees

Sugaring season has begun 

March 31, 2017

It's been a quiet month. After the rush of late February/early March, we've only boiled four times since March 8. Cold weather stalled us out and there has only been two small sap runs in almost three weeks. Thanks to those early weeks, we have over half a crop (or about 490 gallons) in barrels but hope we can get in another 8-10 good boils and make another 350-400 gallons before the season ends. Early April has historically been great sugaring for us in the higher mountains of Weston, but with 8-12" of snow expected today and tomorrow, it looks and feels more like early March. With this weather, we need the fire to stay warm. 



March 5, 2017

It was a huge early sap run. Seven boils later with over 14,000 gallons of sap boiled and 300 gallons of syrup in barrels, we're ready for the sap to start up again tomorrow. 

Here's a link to some photos and a time-lapse video of our last boil where the cold wind wouldn't let the steam out of the sugarhouse made by our friend, neighbor, fire-stoker, and staff photographer, Quill Gordon.

February 27, 2017

The first sap run came February 21-25 with daytime temperatures soaring unbelievably into the 60s. We have over 130 gallons of syrup in barrels with more sap coming this week. The first sap of the season is generally low in sugar. Ours was no exception at about 1.6% sugar (by the middle of the season it will have peaked at about 2.1%) which means right now it takes about 50 gallons of sap to make a gallon of syrup. We then boil the sap to 219F to where the sugar content is 66.9%. Pure delicious. 


We boil down the springtime sap from 2500 maple trees living on our hillside in Weston, Vermont. All of our sap comes from one sugarbush, so the syrup tastes like Bobo’s Mountain: the soil, minerals, organic material, water and the trees. Bobo's Mountain Sugar is a wood-fired operation, and we use wood sourced either from our land or from our neighbors to ensure our fuel is local. It takes a lively mix of science and magic to make maple syrup, and we wait for those perfect early spring days where night-time temperatures are below freezing and day-time temperatures are above freezing. Then, as the sap is running, we collect it, light up a fire, and boil it down to syrup. When the syrup comes off the pans and you have your first taste of Bobo's Mountain...perfection. 


On of the best things about sugaring is how closely held we are to the transition from winter to spring: the most powerful seasonal change in northern New England. We begin making syrup by fixing lines and tapping trees in deep-winter February. The first March boils are cold and quiet ones – wearing jackets and hats until the sugar house warms up. Outside is still frozen solid. By mid April, we’re boiling with the doors open wearing T-shirts and listening to the first sounds of spring: the Red Sox, the water running down the hill, and the wood frogs singing in the pond. After that, we are back in the woods in sneakers, swatting black flies, and watching the spring ephemeral flowers pop off the mountains. There is nothing subtle about this transition, and it's a gift to be pulled through it covered in sticky syrup.



Vermont is defined by the Green Mountains, an extension of the northern Appalachian Mountains which run north-south through the state. The name Vermont is said to come from Verts Monts, French for Green Mountains. Although Vermont has some significant granite deposits, the majority of the bedrock is calcium rich limestone and shale, a throwback to when much of the western part of the state was part of a giant inland ocean and all the little shelled critters died, sunk to the bottom and became the bedrock. Fortunately for us, sugar maples prefer a calcium-rich soil and its what gives Vermont is lush, mixed temperate forests.



The West River valley runs through Weston with Markham and Terrible Mountains to the east and Holt and Peabody Mountains to the west. Even at its lowest points in the valley, the elevation is at about 1500 feet. One can find Bobo roaming the southern slope of Markham Mountain, which runs northwest/southeast and eventually goes into the adjacent town of Andover.



Bobo’s Mountain is heavily forested in a mixed temperate deciduous forest with primary species including maples (sugar, red, striped), red oak, yellow and paper birch, balsam fir, spruce, and white pine. 10,000 years ago the receding glaciers deposited an unthinkable number of rocks and erratics on the land. The stonewalls which ride up and across the mountainside provide evidence for the early settlers plowing and farming the slopes. While most of the mountain is sloped and even truly steep, there are some naturally terraced areas providing sites for buildings, a pond, a natural vernal pool, and potential pasture.