Sugarloaf Maple Works is located in the deep snow country of the western mountains of Maine. We look out in one direction across broad fields bordered by the Carabassett River and another at our forest, an award-winning tree farm that fosters good growth and an abundance of wildlife.

Maple sugaring is indeed a rural tradition in these parts. The image of sun and snow, the kids tipping sap buckets into a horse-drawn gathering tank, and a steam and smoke filled sugar-house lively with the firing of the boiler and testing of the syrup in the finisher, has changed over the years. Today, the product is the same but the picture is somewhat different. Help is scarce, so sap comes from as far as a mile and a half to the sugarhouse by pipeline helped along by a vacuum system that evens out the flow. We make sure there is plenty of filtering and the sap comes in contact with only inert substances (food grade tubing, fittings, tanks, evaporators, pumps, and containers). It is no longer a three shift job. A reverse osmosis system separates the sweet water to reduce boiling time. There are dials and gauges, thermometers and regulators to watch, monitoring the roar of the oil burners. And before you know it, that prideful product -- our pure Maine maple syrup -- is ready for distribution.

Developing a wood lot into a sugar bush and presenting such a pleasing and pure product is a most satisfying endeavor.