Maple syrup comes from the sap of the sugar maple tree, which is boiled down to create a sweet concoction. In the late winter and early spring in the Catskill Mountains, as the daytime temperatures slowly rise above freezing, the sap in the maple trees begins to flow. For hundreds of years people harnessed this flow of sap to create a rich amber syrup, a local specialty. “Sugaring Off” was a yearly communal ritual in late March, where families would come together and boil down the precious liquid. We honor this tradition by using a wood-fired cast-iron evaporator, using sustainably harvested wood from our own 100 acre farmstead.

Did You Know?

Pure Maple Syrup. What Could Be More Natural?

Made in NY's Catskill Mountains

Meet Our Trees

In the years leading up to the American Civil War some abolitionists boycotted cane sugar, which was primarily harvested and processed by slaves in the West Indies and promoted maple syrup as an alternative sweetener that was not made by exploited workers.

Mountaintop Maple Syrup

Mountaintop Maple Syrup comes from sugar maple trees (Acer saccharum) on our 110-acre farmstead in Jewett, NY, in the heart of the Catskill mountains. We do not know the exact age of our trees, but we know, from old syrup making equipment strewn about our property, that maple trees have been tapped on the property since at least the 19th century.