In the spring when the temperatures fluctuate between freezing at night and above freezing during the day, maple trees send sap from root to bud to supply the precious energy for leaves to open. During this time we drill a tiny hole into the tree to drain a portion of that sap. Collected in buckets or bags, the pure, clear sap is then transported in sap tanks mounted on sleds that are pulled by teams of workhorses. The sap is hauled to a central sugarhouse where we boil away excess water over a wood-fired evaporator, turning the sap into rich, thick, golden syrup. The syrup is then filtered and bottled to preserve its taste and freshness.