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Mount Cabot Maple Syrup ranges from a light to thick mouthfeel, a tangy to earthy profile, and full-bodied to dry finish. We’ve noted nuts, oats, peaches, cantaloupe, buttercream, pine, pretzels, cotton candy, creme brulee, and brown sugar.
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All Mount Cabot Maple products are Single-Sourced from the southwest shoulder of Mount Cabot, where two ancient geologic plates form a unique hydrology that feeds our trees the minerals they need. To preserve the sanctity of what flows from these slopes, we do not buy any other syrups to blend with our own, meaning every drop in the bottle is one we made ourselves. We clean everything with hot water and elbow grease, and minimize human intervention in the forest.
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We buck and split about 8 cords of locally cut hardwood each summer to feed our wood-fired evaporator in the spring boil. Flush with runoff from the melting snow, our neighbor’s small hydroelectric turbine just over the ridge powers our reverse osmosis machines, which in turn reduce our wood usage by about 70%. With the vast majority of our work being done on foot and with hand tools, our fossil fuel usage in the production of syrup is largely confined to the log splitter and chain saw.
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There is a certain amount of je ne sais quois in the ultimate color of maple syrup, but the factors we can control to preserve the highest quality of incoming sap are the cleanliness of our equipment and the storage time. So, we do a lot of scrubbing, and we process sap as soon as possible. Sap doesn’t sit around getting chewed up by ambient yeast and bacteria which would require more fuel to turn into syrup, a slower caramelization over the fire, and a darker syrup. We sample each barrel we fill for luminosity (the new and more objective grading standard) which lands nearly every time within the 50-74% medium amber range. That’s why our labels say “Grade A Medium Amber Rich” - because it’s what we tend to make.
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Pure Maple Syrup, concentrated from USDA Certified Organic maple sap, produced solely on the slopes of Mount Cabot. Vegan. Free of gluten, dairy, and preservatives. No added sugars.
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If unopened and well stored, maple syrup will last decades in its original packaging. We fill bottles with syrup at 190 degrees, which both sterilizes and vacuum seals the contents. Once opened, syrup should be refrigerated and consumed within 4 months. Maple syrup does not expand or congeal when frozen, so the freezer is another great option for long term opened-container storage.
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In your coffee, cocktails, marinades, dressings, dumpling sauces, glazes, over ice cream and yogurt, or just like we do next to the evaporator - slightly warmed in a shot glass.