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At the heart of Sugar & Spice is a two-story open gallery. From the second level, you can watch the syrup being boiled to produce the world’s finest syrup, Vermont maple syrup.
Vermont’s “liquid gold” is believed to have been discovered by the early American Indians watching the sap boil from logs on the fire. Since its discovery, very little has changed in the making of maple syrup.
Just before spring, in late February and early March, when the days begin to warm while the nights remain cold, the call to sugaring spreads throughout Vermont. Vermonters everywhere bring out their taps and drive them into their Hard Rock maples (of the four varieties of maple trees, this tree produces the best syrup) to begin the sugar season. Each tap may produce 40 quarts of pure maple sap which, when boiled down, will make just one single quart of pure maple syrup. The trees must be about 40 years old and 60 feet tall. Depending upon the girth of the tree, you may see a single tap or a half dozen buckets gathering the sap-slowly, drip by drip.
As the buckets fill the sap is collected and brought into the sugar house. The “pans” or “evaporator” is fired up, traditionally with wood, and the sap is brought to a boil. As the sap works its way through a continuous maze, the water boils off so that finally, at the “draw-off” end a rising cloud of steam hints of what is to come, and the wonderful maple aroma wafts upwards. Then, at just the right moment, the valve is opened, and the most delicious, sweet syrup you ever tasted pours out.
We guarantee that one of the greatest taste treats you’ll ever experience is eating a stack of our pancakes of waffles after drawing off your own hot maple syrup…just as Vermonters have done for generations.
Vermont maple syrup must meet standards established by the State of Vermont and which far exceed national standards. Vermont syrup must have a heavier density and be free of preservatives. You might want to sample all our grades of syrup, all of which meet Vermont’s exacting standards.
Vermont Fancy Grade is light amber in color with a delicate maple bouquet, distinguishing it as the world’s most famous maple syrup. Vermont Grade A medium amber is of a medium amber color with more pronounced maple flavor and is delicious for pancakes and waffles. Vermont Grade A dark amber is a dark amber color with a very robust taste and has an excellent flavor. Vermont Grade B is strong in flavor and excellent for use in recipes and pancakes.
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