THE SEASONAL ART OF MAPLE SYRUP MAKING

The Cantors boil and bottle their syrup right on the farm. They tap their trees – there are around 3,500, and counting – and the maple sap flows down to the Sugarhouse where it’s gently boiled over a wood fired burner, as it has been for generations – unlike conventional producers, who tend to use oil-burning heaters.

Just a few days later, this Grade A Amber Syrup is then poured into glass jugs.

Stephan and Howie are committed to working in harmony with their rocky, rich land, using only natural methods and avoiding pesticides or anything that could harm the forest.

They tap trees that are between 30 to 40 years old, each with a minimum 12-inch diameter, taking a careful ‘one tap per tree’ approach. To keep the woods healthy and encourage strong sap flow, they also selectively thin the forest each year.

This way, they manage their land in a way that sustains it – as well as their future as sugar makers.

Like all truly seasonal produce, their maple syrup reflects nature’s rhythm. They tap their 90-acres of wild forest or ‘sugarbush’ at just the right moment, when nights are still freezing but days begin to warm. This shift in temperature triggers the natural pressure changes that allow sap to flow. The harvest lasts only 4 to 8 weeks each year, entirely dependent on the weather.

This traditional practice and its fleeting seasonality is at the heart of what makes maple syrup so special, and why it resonates so closely with our mission at Natoora.

We’ve been working with the Cantor’s for seven years now, drawn not only to the purity of their syrup but to their deep respect for the land and the seasons that shape it.

Find Deep Mountain Maple Syrup both in store and on our app.