Maple syrup was known to the Native Americans as Sinzibukwud and was processed for centuries before Europeans arrived. Early settlers were taught how to boil the sap by friendly Native Americans. They brought with them the first leap in technology, iron kettles. Later, as metalworking developed, the use of flat pans over a stone arch was the common method for boiling sap. Now we use welded Stainless Steel, high efficiency evaporators. Generations of heritage & tradition go into making each gallon of our Award Winning Pure Vermont Maple Syrup and Confections.
The Goodrich and Abbott families of East Cabot settled this valley in the early 1800’s. Located in the lovely farming community along the headwaters of the Winooski River, we sugar on the family farm and surrounding area of pristine forests and breathtaking views. While other members of the family now handle the dairy farm, we focus mainly on the Maple Sugaring. Sugaring and farming have been intertwined in New England agriculture and have a huge impact in the rural areas of Vermont. Maple syrup plays a huge part of the economy in the state of Vermont.
We started with 25 trees in the back yard, boiling on a 2’x2′ pan over a wood fire. Now we tap over 125,000 trees with one of the most technologically advanced systems in the US. We now design sugaring equipment for several major maple equipment manufacturing companies. We are continuing to teach at seminars in Vermont and other states to help other sugarmakers learn about increasing their production & quality. We especially enjoy mentoring young sugarmakers & instilling a love for the craft in them.
Our maple sugaring season begins in early March and runs thru mid-April. Days with temperatures just above the freezing mark and frosty cold nights make the sap run. It is a very busy time with lots of long nights in the sugarhouse. We currently tap 44,000 maple trees in the area surrounding our sugarhouse. We specialize in high quality maple syrup and maple products. On average, it takes over 40 gallons of maple sap to make one gallon of maple syrup. Maple syrup has 50 calories per tablespoon compared to corn syrup which has 60 calories per tablespoon.
Glenn and Ruth Goodrich own and operate the sugarhouse. Occassionally, you may see our extended family around the sugarhouse or in the kitchen making maple products. Our youngest daughter Sarah now runs the Cabot Evaporator while Glenn is operating our new facility in Eden, Vt. We have some new family members too! Mike, Adam & little Emma!
We carefully manage our trees and care and attention to enhance their health. Trees are thoughtfully and selectively thinned to promote vitality. Food grade, specially designed tubing is used to collect the sap. This method is low impact to the environment and eliminates damage to tree trunks and root systems by eliminating the need for roads & vehicles in the grove. This method is a fast & efficient way to collect the sap. Tubing is placed about 5′-6′ off the ground to allow passage of wildlife in the summer months, thus no interruption to their habitat. This sap gathering system is carefully cleaned and maintained to provide a sanitary collection method. Dairy grade stainless steel tanks or food grade poly tanks are used to temporarily store and transport the sap. Maple syrup processing is done as quickly as possible to produce the finest quality product. No harmful chemicals are used on the trees, the collection lines or during processing. Nothing is added to the sap, the sugar occurs naturally in the tree. No fertilizers or chemical sprays are applied in the sugarwoods. The finished maple syrup is carefully graded & packaged according to strict Vermont state standards of color, flavor and density, then hot packed into clean, high quality food grade plastic and glass containers in our own packaging room. We blend new technology with time proven methods to bring you the very best quality products.