Native Americans first discovered maple syrup by cutting notches in the maple trees to collect the maple sap in birch bark containers. They concentrated the sap by freezing it several times and then boiling it by heating with hot rocks.

Europeans refined the process of collecting sap by drilling holes into the trees and attaching wooden spouts. They used metal buckets for collecting the sap and using huge iron boiling pots to concentrate it into syrup or sugar.

Nowadays, the sap is collected by plastic spigots and tubing attached to each tree that carry it all the way to the sugarhouse. Reverse osmosis equipment is then used to concentrate the sap by separating the water and sugar molecules. The concentrated liquid is boiled in large evaporators to finally become maple syrup.

All maple syrup is packed by hot-fill (185F / 85C) and quickly sealed in food grade containers. The lids have an induction seal (on most products) and a tamper evident breakaway outer cap. This ensures safety and leak proof travel.