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Much like wine, the taste of maple syrup is greatly influenced by the place where the trees grow. Southern Indiana is near the extreme south of the sugar maple's native range. Our long warm summers give us higher sugars and rich flavors. You'll taste the difference.
Because sap is perishable, we collect and boil daily. This is critical to give us the best flavor and avoid any off character.
The boiling process requires close attention to not overshoot the desired ending sugar level, or even worse burning a batch. Mike Baker demonstrates what not to do with a phone in one hand and a glass of 2012 Napa Cabernet Sauvignon in the other.
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