The simpler the boiling practices, the richer the flavors. That’s why at Droscha Sugarbush we stick to the basics.

Each spring, we tap thousands of local maple trees to collect sap, either using buckets or tubing. Michigan’s maple trees are generous with their sap, and can be collected from as often as every other day depending on the weather. We—and our trees—prefer 40°F and sunny in the daytime and below freezing at night. This maximizes sap flow. Once collected, we take the sap to the sugarhouse, and feed it into 18 feet of stainless steel pans perched above a roaring 2000°F+ air-injected hardwood fire. As water is lost during evaporation, the maple flavors begin to form and the sap thickens into syrup. Once it reaches the correct temperature and thickness, we filter it through a press and bottle it. That’s it—like we said, simple.

Much of today’s commercially available maple syrup is a mash up of multiple barrels of syrup produced by different production facilities from sap sourced from vastly distant locations. Although many innovations in maple syrup production have improved the overall efficiency, modern commercial practices often sacrifice flavor for quantity. At Droscha Sugarbush, we are committed to producing traditional maple syrup just the way your grandparents remember.

Not all sugar is created equal
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