10 Fun Facts About Vermont Maple Syrup Season
While the Green Mountain State is known for many things, perhaps the sweetest is Vermont maple syrup, and the season for sugaring is just on the horizon. Tapping maple trees dates back to the pre-colonial days when Indigenous peoples used this method to collect sap for syrups and sugars, and in turn, they taught the first European settlers in the 17th century. However, it wasn’t until the mid-19th century that maple syrup production became a significant industry in Vermont.
One of our favorite places to learn more about Vermont maple syrup is near our Inn at the West Hill Sugar Orchard. Established in 1937 by brothers Ernest Ralph and Melvin Livingston, the orchard has a long-standing history of maple sugaring. After a period of inactivity, the orchard underwent a significant restoration in 2015, reviving its operations and preserving its cultural heritage.
Visitors are welcome to West Hill Sugar Orchard during the sugaring season, typically from mid-March through early-April. If you see steam rising from the sugar house, it’s an invitation to stop by, say hello, and observe the maple syrup production process firsthand. As a guest at our Vermont bed and breakfast, we’re happy to set up an immersive sugaring tour with a little advanced notice. This is a fantastic time of year to plan a quick getaway, romantic trip, or extended ski vacation. With our B&B as your home base, you’ll be in an excellent location to do all of the above. Book your room today!
8 Interesting Things to Know About Vermont Maple Syrup Season
Vermont maple syrup is known worldwide as one of the most premium products, and getting a behind-the-scenes look is such a fun way to learn more about this handcrafted culinary treasure. From tap to table, the process of making maple syrup is a time-honored tradition, and the majority of the small-scale Vermont producers still use hand-tapping and wood-fired evaporators.
Here are eight facts about Vermont maple syrup you might not know:
- Vermont is the top producer of maple syrup in the United States, contributing approximately 5.5% of the world’s supply. In 2024, Vermont’s sugar makers produced a record 3.1 million gallons of maple syrup.
- Maple syrup is considered Vermont’s first agricultural crop of the calendar year, marking the beginning of the state’s farming activities. Near the end of March, Spring Maple House Weekend is a statewide celebration filled with treats, local products, and fun tours.
- In early spring, as daytime temperatures rise above freezing and nights remain below freezing, sap begins to flow within maple trees. Producers tap the trees by drilling a small hole into the trunk and inserting a spile—a spout that allows the sap to flow out. The sap is then collected using buckets or tubing systems.
- The sap of the sugar maple tree is approximately 3% sugar and 97% water. The collected sap is transferred to a large pot or evaporator. It’s then boiled to evaporate the water content, concentrating the sugars to form syrup.
- Vermont maple syrup is actually filled with nutrients! Pure maple syrup contains essential minerals such as calcium, potassium, manganese, magnesium, phosphorus, and iron. It also provides vitamins B2, B5, B6, niacin, biotin, and folic acid.
- The sweet treat can be used in more ways than just topping pancakes and waffles. A maple creemee, for example, is a traditional frozen Vermont treat made with local dairy and maple syrup. It’s a type of soft-serve ice cream that’s light and rich, with a lower milk fat content than regular ice cream.
- Multiple grades of Maple syrup exist based on color and flavor. The finished product always has the same sugar content, but the hues can look quite different. The shades range from deep brown to tawny caramel.
- According to the Farmer’s Almanac: “A maple tree must be around 45 years old before it is tapped for syrup making. It takes an average of 40 gallons of sap to produce one gallon of syrup. Although maple trees are found in other continents, no other continent’s maples can compare in sweetness to the sugar maple trees in North America.”
Fantastic Vermont Bed and Breakfast Lodging in the Mad River Valley
Our Vermont bed and breakfast is in the heart of the Mad River Valley, close to everything quintessential about the Green Mountain State. This includes dairy and Vermont maple syrup farms, charming small-town shops, the best ski resorts in the area, and so much more. When you choose our B&B, your lodging will be straight from a storybook, with our historic Inn, welcoming Innkeepers, and beautiful grounds as your picturesque backdrop any time of year.
Inside our cozy bed and breakfast, you’ll find spacious shared spaces for relaxation, games, and reading. Throughout your stay, you’ll be treated to homemade treats, coffee, and non-alcoholic beverages. Beer, wine, and our unique scotch selection are available for purchase. A truly extraordinary breakfast is included with your lodging. It is made with care and skill each morning to delight all the senses and often with local ingredients like Vermont maple syrup!
Your private guest room makes the most comfortable home away from home. Each of our nine guest rooms and suites is unique in layout, design, and appointments. The Wildflower Room, pictured above, is a lovely romantic retreat with a comfortable king bed, elegant lighting, a built-in gas fireplace, and air conditioning for the summer months. We can’t wait to host you in the Mad River Valley; book your lodging today!
