Greetings from Cobbs Hill Sugarhouse!


We are a small-scale operation located in Mount Vernon, roughly the center of the state of Maine.

Our goal is to tap the strongest, best-looking sugar maples with traditional spiles and buckets.  Our beautiful trees are scattered within a few miles of the sugarhouse.

Why use buckets?  Two reasons. First, we're attracted to the heritage and aesthetic of sap collection in central Maine.  It's hard work, but we enjoy the process.  And who doesn't like seeing buckets hanging from trees in spring -- a New England tradition?

Second, buckets have higher quality control. Each time we gather we inspect the sap for clarity, freshness.  If it's not right, we don't use it.  That level of care and cautiousness can't happen with miles of plastic tubes.  High quality syrup demands steadfast quality control.

At Cobbs Hill Sugarhouse we boil small batches of fresh sap on a wood-fired evaporator.  Many believe that the longer sap boils, the more flavorful the syrup.

We use a wood-fired evaporator because maple syrup is a magnet for aroma.  Our syrup has a hint of wood smoke...not fuel oil.  

Maple syrup is a true gift from nature -- and we take our job seriously.  Large scale operations pull sap using gas powered pumps and long lines of plastic tubes. They send it through reverse osmosis machines and boil massive batches over oil-fired evaporators. 

We don't and never will.