Our Production Process

Maple syrup, prized for its rich flavor and golden color, is produced using varied methods across the industry. In North America, it’s often sold in barrels to repackaging companies, where it’s blended with syrup from multiple sap producers to achieve consistent flavor and color. This process typically involves reheating, which can cause thickening and require added water—ultimately diluting the syrup’s natural taste.

At Simply Organic Maple™, we take a different approach. Our syrup is sourced exclusively from the sap of our 17,000 maple trees, and we oversee every step of production—from extraction to bottling. Unlike traditional methods, we bottle our syrup immediately after evaporation, while it’s still hot. This preserves its rich, pure flavor and eliminates the need for reheating or blending.

Our single-source process not only maintains the authentic taste of our land while upholding the integrity of our USDA Organic certification. We strongly believe in supporting sustainable forestry and traditional craftsmanship, making each bottle is a true expression of Vermont’s maple heritage and the essence of the maple tree.