Runamok Maple Syrup

maple syrupRunamok Maple Sugarmaker’s Cut

This is the very best organic maple syrup of the season.  We taste each run and when the flavor is at its peak our sugarmaker sets it aside with a note: ‘Reserve for Sugarmaker’s Cut’.  It has always been what we give to our friends, our family and ‘those in the know.’  Now we offer it to you.

Certified organic by Vermont Organic Farmers. Our woods are certified as Bird-Friendly by Audubon Vermont.

Also featuring:

Bourbon Barrel Aged – We take recently emptied barrels from local distillers and pour in our best maple syrup. Then we let it age for up to a year, allowing the spirit to impart its signature flavor without any alcohol. The result is combination that is unfathomably good.

Food & Wine says, “Cocktails + smoked syrup = brilliant!”

Pecan Wood Smoked Maple Syrup

What the what?  Yes, smoked.  Through a proprietary method we have developed a smoked maple syrup that will deliver both sugar and smoke to any dish or cocktail. Not a good choice for pancakes, this syrup is great drizzled over dishes such as chili, BBQ or glazed root vegetables. Add it to a cocktail in place of simple syrup and you have background notes of smoke and caramel.  Our friend Martha loves it poured over apple crisp.  Eric puts a dab on Stilton and serves it up with crackers.

Certified organic by Vermont Organic Farmers. Our woods are certified as Bird-Friendly by Audubon Vermont.

About Runamok Maple

Runamok Maple is located in northern Vermont, along the western slopes of Mount Mansfield. Spanning 1,100 acres in Cambridge and 250 acres in Fairfield, our crew taps 81,000 trees to bring you one of Mother Nature’s most exquisite pleasures: pure maple syrup.

Throughout the sugaring season, the flavor of the syrup varies due to temperature, moisture and acts of nature that remain a mystery even to the experts. As it changes, we constantly taste it until we hit the absolute peak of flavor. Since this is the syrup we bottle for ourselves, we call it The Sugarmaker’s Cut.

There are no two ways about it: maintaining a productive sugarbush requires a lot of cold, gritty, manual labor. We use tracked vehicles to get into the woods, but each tap must be placed by hand – in our case all 81,000 of them – every season. It’s incredibly rewarding to be in the forest, working in teams and using hand tools in much the same way as sugarmakers have for hundreds of years. Proper preparation in the woods ensures the sap flows into the sugarhouse efficiently and in large volume.

By | 2018-03-01T15:01:07+00:00 March 1st, 2018|Products|0 Comments