"It's been more than 30 years since I started buying the Evans's syrup and keeping it at home all year round. Each time I visit them in Vermont, I need to get extra for my friends, who are always expecting me to bring some back. I know the difference between the Evans' syrup and others'...that's why I love their fine product."
–
Y. Y., Kanazawa, Japan
Our repeat customers hail from Japan, Europe, and 43 states. They know a quality syrup when they taste it, and they look all the way to Dummerston, Vermont, to get their syrup from us at Evans Maple Farm.
We make maple syrup the old-fashioned way, over a wood-fired
evaporator, maximizing the maple flavor that has been enjoyed by generations of Evans Maple Farm's customers. Furthermore, we prefer to avoid oil-burning evaporators and reverse-osmosis
machines, and instead use wood – a renewable local resource – for fuel.
Our attention to quality is reflected in our continuing to use individual sap buckets to collect half our sap. The less time sap sets in bulk storage
awaiting evaporation, the lighter the grade and the more
delicate the flavor.
This means that we are able to produce the majority of our syrup as Fancy (light amber). We also produce darker grades for those who enjoy the wonderful tastes created by cooking with maple syrup.
Note from Faith and Roger:
Syrup is graded by color: Grade A Light Amber (Fancy),
Grade A Medium Amber, Grade A Dark Amber, and Grade B
which is used primarily for cooking. Typically, the darker the syrup,
the stronger the flavor. Darker grades are produced toward the
end of the season when warmer temperatures alter the sap we are able to collect.
