Maple Syrup
In the state of Vermont, maple syrup is more than the sugary substance that complements waffles and pancakes. Maple syrup is an economic and cultural staple that has helped to shape the identity of the state. Vermont’s syrup is no less than 100% natural, a point both residents and lawmakers take pride in, as Vermont was the first state to pass legislation regulating both the purity and quality of every bottle.
The dense forests that augment Vermont’s scenic beauty led to the rise in maple syrup production across the state. Taking care not to harm the tree, sap is collected by drilling “tapholes” in the tree’s trunk. These holes are generally shallow, rarely drilling more than 2 inches into the tree. In order to reduce the effects on Vermont’s natural resources and keep maple syrup production at its most efficient, the number of tapholes will depend on the size of the three. Trees with trunks ranging from 10 to 18 inches in diameter are limited to just one taphole, while larger trees likely fashion two to three. Spouts are attached to the trees so when the time is right, sap will drip down into a bucket or plastic tubing and can be easily transported to sugarhouses where it is transformed into the store-ready syrup.