Burgess Sugarhouse
From the Syrup Capital of America
Sugaring - the art of turning maple tree sap into syrup - is a really big deal in Vermont, and they take their status as the “syrup capital of America” very seriously. Every year The Green Mountain State churns out over 800,000 gallons of the sweet sticky stuff with demand often exceeding supply. But even within the The Green Mountain State all syrup is not created equal.
The one that really makes us sappy? The thick, golden heaven from Burgess Sugarhouse, a 30-year old family run operation. With thousands of maples in their sugarbush, it takes about 40 gallons of sap to produce just one gallon of liquid gold! We love it drizzled over pancakes (a la classic), yogurt, bacon,and fried chicken. We’ve even been known to chug some straight outta the bottle. Don’t judge.
