Republic of Vermont Maple Syrup
CLASSIC MAPLE SYRUP: Crafted each spring from maple sap, Republic of Vermont collects from mountain sugarbush and boils over their wood fired evaporator, that their organic maple syrup has become known for it’s unique flavor and unrivaled quality. The high elevation of their maple trees combined with quality soil help to produce unusually sweet sap which when boiled down creates a rich maple syrup with a complex flavor and aroma. Every drop of their organic maple syrup is boiled, filtered and bottled by hand in their own sugarhouse.
RUM BARREL AGED MAPLE SYRUP: Republic of Vermont has taken a select batch of their highest quality Vermont organic maple syrup and aged it in premium oak rum barrels. The final product is amazing, sweet, smooth with just a hint of rum flavor. Crafted each spring from maple sap collected from their mountain sugarbush and boiled over a wood fired evaporator, their organic maple syrup has become known for it’s unique flavor and unrivaled quality. After being aged in rum barrels their maple syrup takes on a life of it’s own; from rum barrel aged maple frosting to rum sticky buns, with this unique product the options are limitless.
WHAT IS ORGANIC MAPLE SYRUP?
That's a question we get all the time and while it is true that all maple syrup is maple tree sap that’s been boiled down to syrup, there are several very important factors that set organic maple syrup apart.
The two largest pieces that are taken into account when certifying maple syrup as organic are forest management practices and food safety. Both of these elements combine to ensure that the certified organic maple syrup you buy has been produced in a manner that is not harmful to the forest ecosystem and is safe to consume.
Obviously, there is a lot that goes into producing maple syrup whether its conventional or organic, but organic producers invite an extra layer of scrutiny, effort, cost and documentation to ensure that the product the customer buys has been produced in a way that takes into account the effects we have on the forest ecosystem while also maintaining a clean food production facility and preventing contamination. There’s certainly nothing inherently wrong with conventional organic maple syrup, but the inspection and oversight of an organic operation brings the maple syrup production process out of the dark and assures the consumer that the product is safe and was produced responsibly.