Maple! Maple! Maple!
Maple Syrup Production
Our current sugarbush is located on a north-facing slope and has roughly 2,900 taps. Installed in the winter of 2012, our thirty-five-acre sugarbush is easily accessible and managed by our staff and apprentices.
For sixty years we’ve been producing maple syrup at Merck. Equipment and techniques used may have evolved, but our commitment to demonstrate “best practices” in producing Vermont’s iconic product remains constant.
No two seasons are alike, but here’s a general idea of what maple-related activities you can expect while visiting through the year.
This is the exciting time of year! As nighttime temperatures plunge and daytime temps go above freezing, the sap begins to run.
Staff members run the wood-fired evaporator to boil off excess water, in shifts around the clock.
- Sugaring & vacuum lines are repaired and cleaned throughout the 250 acre Sugarbush.
- Downed limbs are removed from the lines.
- Tree health is evaluated.
- Cordwood is processed throughout the property and stacked at the Sap House.
- Taps are installed in the trees.
- Equipment is cleaned & prepared for the boil.