Process From tree to table: the highest quality syrup comes from a single source.

Trees

There are hundreds of thousands of maple trees in our care. In fact, it's the largest sugar bush in the world. And because of where they stand, in the northern reaches of Vermont, they stay colder longer. Elevation and latitude are key to producing better sap and more of it. It pays off in consistently delicious syrup, which sets the standard for all our maple-based products.

Taps

Nearly 400,000 taps and not a bucket in sight. That's because tap lines, almost 1,800 miles of them, do all the work, carrying the sap directly to our own reverse-osmosis houses. Sometimes gravity does the work. But most of the time, pumps help the sap on its journey through the woods. It all flows smoothly, except in those rare instances when a moose breaks a line.

Technique

Typically, makers of maple syrup boil their sap close to the flame at high heat. The result is a burnt caramel flavor and a dark color. Not The Maple Guild. Our unique steam-based processing converts the sap at a lower temperature and does so quicker. Steam-crafting™ produces a syrup that is lighter, in both color and flavor. A gentle touch makes for a superior maple syrup.

Taste

The maple syrup that most people know and pour on their pancakes is that dark, burnt stuff. And the colored corn syrup that dominates the shelves these days? Well, there's nothing real about it. What we make is pure and true. It's authentic. If our trees could speak, they'd tell you that The Maple Guild syrup is exactly how maple syrup is supposed to taste.

Steam does the work quicker, at a lower temperature. It's all about preserving maple flavor. And by using steam, all of the beauty of the maple comes out.

Bob Saul,Founder

When people hear the word "maple" they think "syrup." With the different products we're making with maple, we're going to change that thinking.

Mike Argyelan,Chief Executive Officer