Our Process
The Gillespie Family is a 5th generation sugaring family. Our maple trees produce the finest quality maple sap in the USA, yielding several grades of delightful and delicious maple syrup.
Maple syrup is made when the sap from the tree is boiled down to create the thick rich maple syrup. We started out with the time-honored way of collecting maple sap, by using buckets and horse-drawn sleighs to carry the maple sap back to the sugar house. These days, we have replaced the buckets with tubing on trees, making maple products on the cutting edge of technology. The sap is brought from the trees to the sugarhouse in the tubing, then stored in stainless steel tanks until it is processed (or in some cases, flows directly to the sugar house vats for boiling).
Advanced equipment allows us to process the maple sap into maple syrup in a short amount of time which in turn, allows us to produce the freshest certified organic maple syrup possible.
Single Source
We use only our own pure Vermont maple sap to make only our own syrup (some producers buy sap and or syrup for resale).
Certified Organic
Our pure, single source Vermont maple syrup is certified USDA Organic by Eco Cert S.A. Produced in Lamoille County, Vermont.
MAPLE SYRUP GRADES
Vermont Grade A Golden Delicate
Usually the first syrup produced in the beginning of the maple season, this syrup was once known as Grade A Fancy. It’s light maple flavor works best over pancakes or waffles, or paired with rich dairy such as yogurt, vanilla ice cream, or even cottage cheese. It’s perfect when paired with Greek yogurt or poured over vanilla ice cream for a simple, refreshing dessert.
Vermont Grade A Amber Rich
This grade is produced around mid-season and is often the most popular for all-around use. Full of characteristic maple flavor, this syrup is equally as good over waffles as it is in salad dressings, cocktails, or in maple-sweetened barbecue sauces. If you only have one grade of Vermont maple syrup, make it Grade A Amber Rich.
Vermont Grade A Dark Robust
As the maple season progresses, the syrup darkens in color and develops a more robust maple flavor. Good for all around use, its hearty flavor is a great choice for all kinds of recipes. Pour over baked apples or squash, use as a glaze for meats and vegetables, or sweeten baked goods. This grade pairs well with smoky and spicy flavors like chipotle peppers, sriracha, or bourbon.
ABOUT US
Brissy Gillespie
Owner
Rebecca Lissner
CFO
Usually made at the beginning of the new maple season, this syrup was known once graded as Fancy. Subtle maple flavor is best appreciated when used on pancakes or waffles or paired with rich dairy items like yogurt or vanilla ice cream. Try it over Greek yogurt or for a simple but elegant dessert, simply pour this grade of Vermont syrup over vanilla ice cream.
Usually made at the beginning of the new maple season, this syrup was known once graded as Fancy. Subtle maple flavor is best appreciated when used on pancakes or waffles or paired with rich dairy items like yogurt or vanilla ice cream. Try it over Greek yogurt or for a simple but elegant dessert, simply pour this grade of Vermont syrup over vanilla ice cream.
Usually made at the beginning of the new maple season, this syrup was known once graded as Fancy. Subtle maple flavor is best appreciated when used on pancakes or waffles or paired with rich dairy items like yogurt or vanilla ice cream. Try it over Greek yogurt or for a simple but elegant dessert, simply pour this grade of Vermont syrup over vanilla ice cream.
MAPLE SYRUP IS IN SEASON!
Spring has sprung and the taps are overflowing. Get your 10% off by using code MAPLE10