Mother Nature is not happy....and you don’t have to be a scientist to come to this conclusion. Climate change is real and the maple industry understands this better than most. Winters are not what they used to be, and this makes it more unpredictable and costly to harvest maple sap. We are committed to reducing our carbon footprint and doing whatever we can to turn things around. Below are a few examples of our commitment.     

Distillery Partnership

  • Our unique partnership with the Litchfield Distillery enables us to produce award-winning products, while minimizing our environmental impact.
  • Most bourbon barrels travel long distances, requiring fuel and causing them to dry out. We get our barrels within hours of being dumped, enabling us to fill them with maple syrup immediately while the wood is still soaked with award-winning bourbon.
  • We return the barrels to the distillery after removing our bourbon barrel aged maple syrup, so they can refill them with bourbon to make their amazing maple flavored bourbon.
  • The cycle then begins again, ensuring no natural resources are wasted while making the best tasting products.


  • Plans are underway to install solar panels on our corporate office and fulfillment center. In Connecticut, most of our energy is imported from other states and is generated by burning fossil fuels, which directly contributes to climate change.


  • We use packaging materials made from recycled material whenever possible, and we have undertaken an initiative to eliminate single use plastic throughout our operation, including among outside vendors. As such, we have eliminated the use of plastic bubble wrap at our wholesale fulfillment center and will continue to make improvements. 
No Farms = No Food
  • We do not use mass produced maple syrup that is “flash-cooked” using steam in a factory setting.
  • We do not use syrups made from blending different quality syrups that have traveled long distances to a syrup factory.
  • We only use premium, single source, Grade A Dark/Robust maple syrup that is slow-boiled, traditionally, over an open flame on a small family farm in Vermont.