About Us

Hey there! I'm Caitlin, and I'm married to my best friend and maple syrup aficionado, Ian. We’ve spent the last decade cultivating the best life we can imagine for ourselves, revolving around a combination of farming, food, travel, homeschooling, and creating a sustainable & environmentally friendly business. We have two sons, Blake and Bryce, who we raise on our sugarbush in Cabot, Vermont.

 

First Generation Sugar Makers

Ian grew up on a dairy farm, and after a couple of years farming with his brother, he knew he wanted a different lifestyle. One that would incorporate the farming roots he was raised on, but one that also allowed him to see the world. Ian is a PADI certified scuba diver, loves basketball, and is an epically great father.

I grew up with a granite sculptor artist for a dad, and a crafty, teacher mom who  would inspire me to want to homeschool our boys. I got my B.F.A in graphic design before deciding to work with Ian full time, and it was the best decision I've ever made. I am a home birth addict, have a large cloth diaper collection, and love to cook.  

Ian and I grew up in the same tiny Vermont town of 1,600 people, and lived within 5 miles of each other our entire lives. We met in 2010, when I was 17 and he was 22. In 2012, we purchased our first piece of land. 36 acres of 3,200 pristine sugar maples on a west sloping hill. After realizing that sugaring was our passion, we spent the next few years purchasing more land and maple trees until we reached 10,000 maple trees on 148 acres.

We began traveling to Massachusetts and Florida to sell our products at farmers’ markets in 2015. We realized that our love of maple syrup and traveling could go hand-in-hand, and the cherry on the top was that we got to meet so many people from around the country.

Sustainability Matters To Us

We choose to boil our sap using a wood fire, since wood is a renewable resource. We harvest trees on our land that have fallen over in the harsh and windy Vermont winters, and collect excess wood from family logging jobs. We bottle in glass instead of plastic because glass is infinitely recyclable, and why not show off our pretty our liquid gold is? We only tap trees that have a 10 inch diameter, to ensure that they have enough time to establish themselves. A tree with a 10 inch diameter is about 40 years old. We also tap in a different part of the maple tree every year, and pull the taps from the trunk every spring to allow it to heal. We try to keep our woods healthy, because without a healthy woods we can't make the maple syrup that we love so much!