Pleasant Valley Orchards -
Maple Edition
Here at Pleasant Valley Orchards, we have been harvesting the sap from maple trees since the 1800’s! Some say it is in our blood. Today, we manage 20,000 taps across three wood lots, and are always eager to find more trees to tap to produce Vermont’s “liquid Gold”- Maple Syrup.
A Family Tradition
Sap is ground water pulled up by maple tree’s in the spring months with roughly a 2% sugar content. With careful organic certified management methods we pull a very small amount of sap from each of our maple tree’s every spring. We utilize a tubing system that runs from tree to tree to collect the sap to a central holding tank. This is so far the most efficient and ecologically sound way to collect maple sap. We then carefully evaporate off some of the water, sweetening and caramelizing the maple tree’s natural sugars. The sugar then turns into a delicious wood fired maple product containing a crisp clean mouth feel, similar to fresh air on a clear spring star lit night, with a hint of smokiness.
What is Maple Sap
& how is it harvest
Pleasant Valley Orchards is about quality. Although we only produce sap at the moment, we are working towards our goal of producing Maple Syrup. However, we truly believe in making sure our consumers get the best of the best. We at Pleasant Valley Orchards work with some of the most well known and respected Sugar Makers in the Maple Industry.
We are pleased and honored to be able to sell you Maple Products from some of the most well known Maple Producers in the Country.
Our Goal is to provide a nourishing safe sweetener packed with health benefits. Vermont maple products are loaded with antioxidants that have been shown to help support the immune system, lower blood pressure and slow the effects of aging and much more!
Maple Sap to Maple Syrup
There is a lot of effort that goes into making Maple Syrup from Maple Sap. However, here is a brief overview on what it takes to make Maple Syrup!
After Sap is collected from the tree’s, to the tubing, to the holding tank, the Sap then goes through a reverse osmosis machine to take out some water. The sap is then transferred into an evaporator and caramelized until the majority of the water is evaporated off, leaving the sugar-house smelling like the sweet smokey caramel aroma of maple syrup! The Syrup is then drawn off the evaporator and put through a vigorous filtering process to eliminate any impurities from the collecting process.
Every batch of syrup is carefully separated and documented with it’s own flavor profile. Each batch is then carefully bottled and utilized in specific ways including as healthy organic simple syrup’s for cocktails, a light sweetener for morning coffee, a powerful energy kick athletes and as a marinade for barbecuing!
Quality Maple Syrup
Producing Organic Maple Syrup starts at the trees with proper ecosystem management to bring a quality product to the consumer. We take great pride in our woods, and follow our local state certification program from Northeast Organic Farming of Vermont association (NOFA) to bring your the purest form of Mother’s natures sweet treats.
Organic