Maple Syrup is made each spring as the days lengthen and the temperature warms. We taste each batch as it comes off the evaporator. Our Sugarhouse Reserve Maple Syrup is  picked from the very peak of the season. This year that occurred on March 6, 2024.  The weather this winter in New England was unusually mild and the sap ran a full month earlier than usual. Early March had a string of perfect days for maple sugaring, cool nights in the 20's and warm days in the 40's. During this stretch we produced an exceptional batch of amber syrup with a rich buttery taste that we are sure you will enjoy. Each 375ml bottle is individually numbered and dated.