Adapting to the Harvest

Our weather has and continues to be cooperative. Even though our temps have plummeted to teens and single digits at night, the weather also allows us to take much needed rest between the runs. And Wednesday (3/27) looks to be the beginning of a big run of sap.

As of today (3/26) the current sugar content to date has jumped to 3.0 and we have nearly made 1,000 gallons of maple syrup over the course of the last four boils. Dark Amber has been the dominant grade since we started, a very mapley taste and aroma with a delicate finish, like butterscotch.

Our biggest news for 2019? We took delivery on a new and fantastic evaporator (see above). We received it in January when the temps were brutally cold and installed it over the course of the months that we tap trees and prepare the sugarhouse for harvest. And now, we are making maple syrup!

In other news … we are excited about a newly released beverage featuring our genuine Sawtooth Mountain Maple Syrup Company organic maple syrup. It was developed by Duluth Cider in Duluth Minnesota and can be enjoyed at their new cidery in Duluth.

That’s all for now and thanks for checking in.