What’s so wonderful about our maple syrup?

Sap N Tap is sustainably sourced, certified organic by Vermont Organic Farmers, and we don’t use any harmful chemicals. Our operation is regularly inspected to make sure food grade standards are met. There are absolutely no additives.
This delicious natural sweetener pairs beautifully with numerous foods. Try it with coffee or tea, oatmeal, cereal, baked goods, fruit, pancakes and waffles, pumpkin and yams, or to add a little sweetness to a savory marinade.

1 tbsp of maple syrup has less sugar (12g) than 1 tbsp of honey (17g)
2 tablespoons contain ~30% of your daily value of manganese and riboflavin. It also contains potassium, calcium and magnesium.
Suitable for vegan and gluten-free diets.
We donate 25% of our net profits to our partners, Rainforest Rescue.

How is maple syrup made?

Imagine that a maple tree is like a cylinder of water. The “water” inside that tree is called sap. During the winter in the Northern Hemisphere (December / January / February), the sap inside the tree freezes. As the weather starts to warm up in the Spring, there’s a short time frame (~6 weeks) where the sap thaws during the day time and freezes again at night. A small spout is “tapped” into the maple tree at about breast height and this thaw / freeze cycle pushes the sap out of the spout (pictured right).

When the sap comes out of the maple tree, it is 90% water and 10% sugar content. The sap is then boiled to increase the sugar concentration. By the time we boil it down to maple syrup, it is 67% sugar content.

Our family-owned forest is on land that has been protected with a conservation easement so that the land won’t be developed. The maple trees are native (naturally occurring) and are 60-100 years old. We use small-diameter spouts to tap the sap, which reduce stress for the trees, and we take great care with the health of the trees that they may flourish for generations to come.