Black Bear Sugarworks, a 250-acre farm is located in the southern Green Mountains of Vermont on the ancient Waite River limestone formation. This vein of limestone running through the property provides optimum soil conditions for 140-acres of sugar maples.
Just as wine and olive oil do, Maple syrup exhibits the unique characteristics of the local geography, weather, soil and care of the sugar maker.
When you purchase syrup from an individual sugar maker you have the opportunity to experience a single farms production instead of the blended offerings found in stores.
A phenomena of North America, maple sugar is made by the trees converting starch they stored in the summer. Nutrient rich sap is pushed to the crowns providing energy as spring arrives. Maple sugar is the second most sustainable form of sugar, behind honey.
The maple harvest is rich in history, sustainably farmed and was once proposed as the sugar of America by Benjamin Franklin.
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