What Makes Woodlands Maple So Good?

What makes Woodlands Maple so good?

Our farmers follow the harvesting and production methods recommended by New York’s  Cornell University’s Cooperative Extension. By following these guidelines, our farmers produce organic maple using the most eco-friendly ways, so our trees remain healthy and sustainable

Certified Organic & Single-Origin Farmed

Woodlands Maple puts the extra time and effort into finding organic farms that produce the most exquisite tasting maple syrup. Maple harvesting takes time; it’s a precise science, shortcuts are never an option at Woodlands.

Tapped and hand bottled at the source, Woodlands Maple farmers maintain the flavor and depth of character of the region's terroir in every bottle. Most maple on the market today is blended. When maple syrup is combined, the distinctive flavor of the region that the farmer has worked so hard to craft is sacrificed.

Woodlands Maple guarantees the maple you get is from the current season's harvest, and all of our farms are certified organic.

Locally Grown - Small Batch

We’re especially careful when we make partner with farms. Woodlands Maple only supports environmentally sustainable, locally farmed products and farmers.  

We frequently visit every farm and confirm that each phase of the sugaring operation from tapping, harvesting, boiling, bottling, and storage are performed using these best practices.

Bulk maple buyers accept all syrups, without question as to how, when or where it was processed, concerned only with getting the lowest price.  Ordinary blended maple syrups sold today come from farms all over the Northeast including Canada, determining the exact source of this maple is impossible.

Since each bottle of Woodlands Maple is from a single farm, we know precisely where our maple syrup originates.

Creating Sustainable Flavor

Maple syrup flavor comes from the tree genetics, the soil, the weather and the sap evaporation process. Maple syrup is made when the tapped sap is boiled down removing most of the water. During the evaporation stage, chemical changes occur in the heating of the sugars which contribute to the distinctive color and the flavor of the maple syrup.

Recently, farmers have invested in reverse osmosis or "RO" machines. RO takes out much of the water before it even gets to the evaporator to be boiled, shortening the amount of time it takes to make maple syrup, reducing the amount of fossil fuel burned needed to cook the sap, lowering the adverse impact on the environment.

At Woodlands, our farmers make use of the environmental benefits of reverse osmosis as well, but since the flavor of maple syrup is enhanced in the evaporator process we make sure our farmers do not overuse RO, so we can assure that our maple syrup develops the best maple flavor on this earth.

Sap Processing & Maple Storage

Farming Woodlands maple syrup is not simple; it is low margin labor of love. The farmers work through the coldest time of the year setting taps and lines, harvesting, boiling and bottling.

With research funding through New York's Cornell Cooperative Extension, maple syrup production best practices have been developed to help farmers run their business better and to make the maple syrup that ends up on the consumers plate the best it can be.

However, not all farmers, especially those outside of New York State where there is no funded maple research organization, are aware of the best practices and the most eco-friendly processes.

“Pancake Syrup”

If you weren’t raised around a maple tree farm, you might not be aware that "pancake syrup" is made from artificial colors and corn syrups, not real maple. With Woodlands Maple, customers now have pure maple syrup to add to their favorite foods.

Because we care our yield may be less, and our small batch maple syrup may cost more as a result, but you can be assured that you are getting the best, hand bottled, organic maple syrup made today.