There are as many different sugarhouses and operations as there as sugar makers. Everyone has a different scale, number of taps, evaporator set up, technology use, and aesthetic/culture at their spot. On a recent visit to Bobo’s, our friend Sugar Bob quipped that all sugarhouses are the same.”There’s always a bunch of people standing around talking and drinking and one person – looking nervous – checking levels and reading thermometers,” How true. So when Sugar Bob had his “skunk boil” Sunday afternoon, we decided to go and let someone else be the person reading the thermometers.

We had had our skunk boil on Friday and had closed shop. Skunk boils involve murky sap, uncooperative equipment, and an earthy smell that invades your nostrils telling you sugaring season is officially over. While Sugar Bob’s operation is less than ten miles from ours, he uses buckets and has some cold northern bushes that give out decent sap late season. So he was still in the game.

Sunday was as gorgeous as could be. Even this late in the season, sugarhouses are community. Bouncing down muddy roads, people gather to celebrate spring.

Sugar Bob makes great syrup but his signature signature is an incredible Smoked Maple Syrup. While you may not want to put it on your pancakes, it is our go-to item for any bbq sauce, marinade, special sauce, or secret ingredient in stews/soups. Check it out and purchase some here http://sugarbobsfinestkind.com/