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At Texnadian Sugar Bush, we're passionate about bringing you the finest maple syrup, crafted with care and tradition. Explore the journey from our trees to your table, and discover the dedication that goes into every bottle.
Tapping the trees
Our maple syrup journey begins with carefully selecting and tapping mature maple trees, at least 40 years old and 10–12 inches in diameter, in our sugar bush near Bright, Ontario. A small hole is drilled, and a spile (spout) is inserted to allow the sap to flow freely, respecting time-honoured tradition. This is the first step in creating our exceptional Texnadian Sugar Bush maple syrup.
Collecting the sap
The sap flows best during late winter to early spring, when the days are warm, and the nights are freezing – nature's perfect recipe. The sap, mostly water with about a 2% sugar content, is carefully collected in buckets or tubing systems leading to a central tank. Our Texnadian Sugar Bush team monitors the sap flow daily, ensuring only the freshest sap is used.
Evaporation
The heart of our maple syrup making process involves boiling the sap in an evaporator, often fueled by wood. As the water evaporates, the sap thickens and darkens, developing its distinct maple flavour. It takes approximately 40 gallons of sap to produce just 1 gallon of syrup. This concentrated effort ensures the rich, authentic taste of Texnadian Sugar Bush syrup.
Filtering and grading
Before bottling, our syrup is meticulously filtered to remove niter (sugar sand) and other impurities, ensuring a smooth, clear final product. It’s then graded by colour and flavour, ranging from Golden (delicate) to Very Dark (robust), to meet your unique taste preferences. We adhere to the highest standards to deliver exceptional quality from Texnadian Sugar Bush.
