Wood-Fired Vermont Maple Syrup
Come Taste the Trees
While it’s very much mid-winter here in Vermont, sugaring is upon us. Sugaring, not spring. Spring will come in April. Sugaring will happen way before that. There was even some sugaring weather earlier this week and, from what I heard, a few sugar makers around the state were even able to get on board to catch the sap. That weather will come around again, and this crew will be ready!
Until then, we still have terrific syrup available although not in all grades. Drink up.
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.