How Maple Syrup is Made

At Foss Hill Maple Farm, our trees are more than part of the landscape—they are the heart of everything we do. Towering and time-honored, our sugar maples have stood as silent witnesses to the rhythms of the seasons, the flow of time, and the legacy of our family farm.

Each year, as winter begins to loosen its grip and the sun lingers a little longer, we welcome maple season, typically starting in February. It’s a special time when cold nights and warmer days work in harmony to awaken the flow of sap. Using traditional hand-tapping methods, we carefully select and tap each tree, always following sustainable practices that ensure the health and vitality of our forest for future generations.

• Sugar Maples (Acer saccharum): Known for producing the richest, most flavorful sap, our sugar maples are the pride of Foss Hill. With thick trunks, wide canopies, and strong root systems, they offer both beauty and bounty.
• Many of our trees are decades old, with deep roots in the soil and our story. Their strength and resilience are a testament to the care they receive and the natural balance we maintain.
• We follow conservative tapping guidelines, limiting the number of taps per tree and rotating tap locations to protect tree health.

Our trees give so much—and we give back by treating them with respect, patience, and gratitude. Every drop of syrup begins here, in the stillness of the woods, where generations of maple trees quietly do their work and remind us of nature’s enduring generosity.