The process moves through a series of steps that starts in the woods and ends in the sugarhouse. While backyard enthusiasts can do this on a scale to stock their own pantries, the producers with whom Butternut Mountain Farm work collectively tap more than one and half million maple trees annually. It is a four-step process:

Ongoing management of the forest for maple syrup production

Tapping maple trees and collecting maple sap

Boiling maple sap into maple syrup

Filtering and packaging maple syrup

Grade A Amber (Amber Color, Rich Taste)

Fat Free, Cholesterol Free, and Sodium Free

Made with Pure, Real Vermont Maple Syrup