We built an on-farm apiary in support of our local ecosystem through increased pollination and biodiversity. The resulting honey is just an extra bonus.

Before we even think about harvesting honey, we invest time in supporting the bees in building their hive. As beekeepers we take responsibility for provide the bees with a safe home (beehive), access to water and pollen or other food sources (if necessary).

As the bees produce more honey, the hives are expanded through addition of “supers”. Before harvest, we ensure the bees have sufficient honey in their “pantry” to ensure their survival. Next, we remove the frames from the hives to uncap and extract honey from the wax comb. We use a centrifugal extractor to force the honey out of the comb and into a collection bucket. Our honey is preserved in its raw, crystallized form so we can preserve the essence of nature's sweetness.

Developing our sugarbush to produce maple syrup in a sustainable manner has been a priority for us. Maple sap is collected on site and processed with a wood-fired evaporator. The fire needs to be fed every fifteen to twenty minutes to maintain a constant temperature.

The syrup cooks at a high temperature (1200-1800 degrees F). The resulting syrup has a unique and subtle flavor including notes of caramel and a subtle, yet delicious, smokiness.

Our small batch wood fired has a complexity of flavor that really sets wood-fired syrup apart. There are no additives used in the making of Pure Vermont Maple Syrup. Although this process is labor intensive, it is our firm belief that the benefits of wood-fired syrup clearly outweigh the costs. We are passionate about preserving our forests and creating a product that we are proud of.