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.
Dark Amber is elusive and mysterious, appearing at the end of the season when the sap is warm and the days even warmer. Big, bold, and sporting a dark red color, it has a strong maple flavor and a thick, rich texture. We hope it sticks around for a while, but it often makes a hasty exit. We drink it in coffee, in milk shakes, and poured lavishly over strawberry pancakes. It is huge.
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