We boil down the springtime sap from 2500 maple trees living on our hillside in Weston, Vermont. It is the unique blend of soils, climate, and terrain on Bobo’s Mountain that makes our syrup taste so good. When the temperatures soar, and the trees flush golden and then finally green, we raise a plate of pancakes and toast them for a job well done.
The sugarmaker’s syrup. Made from ice-cold sap, this lightly-colored, gentle flavored syrup comes first in the season when nights are still bitterly cold and days barely echo of spring. Fancy has undertones of floral, vanilla, and pure sweetness. What you see is what you get: perfection.
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