About the Farm
Williams Maple Farm began as the boyhood dream of Kevin Williams, who became fascinated with maple syrup production after helping a neighbor farm collect sap and hang buckets. In 1976, Kevin convinced his parents Robert and Lucille to build their own sugarhouse and start making maple syrup from their own trees, officially establishing the farm in the heart of Vermont's beautiful Champlain Valley. The rich limestone soil of the region, combined with meticulous attention to detail in gathering and processing maple sap, has allowed them to produce some of the world's finest maple syrup, earning numerous blue ribbon awards over the decades.
The operation has truly remained a family endeavor through the years, with Rob and Lucille leading in the early days before Kevin and his wife Debbie, whom he married in 1981, took over the farm's operations. Debbie joined the effort by helping in the sugarhouse during season and managing sales, while Kevin's brother Ken contributes after retiring from postal work, and Ken's son Keith learned the art of boiling. Kevin and Debbie's children, Reuben and Whitney, grew up helping on the farm, with Reuben now playing an integral role in all aspects of the business as an adult. The family hopes their grandchildren Josiah and Tatyana will continue the tradition.
What started with 500 buckets and a small wood-fired evaporator has grown into a substantial operation producing 5,000 gallons of maple syrup annually from nearly 10,000 taps. The farm modernized in the 1980s by converting from buckets to plastic tubing for sap collection, expanding to 4,000 taps on their own Cornwall trees and leasing another sugar bush in Orwell with nearly 6,000 taps. Beyond syrup, Lucille developed homemade maple fudge, cream, and maple sugar candy recipes that they sell at farmers markets, through mail order, and online. The Williams family has entered their syrup and products in various fairs and statewide competitions, consistently winning ribbons and awards that validate their commitment to quality.
Williams Maple Farm began as the boyhood dream of Kevin Williams, who became fascinated with maple syrup production after helping a neighbor farm collect sap and hang buckets. In 1976, Kevin convinced his parents Robert and Lucille to build their own sugarhouse and start making maple syrup from their own trees, officially establishing the farm in the heart of Vermont's beautiful Champlain Valley. The rich limestone soil of the region, combined with meticulous attention to detail in gathering and processing maple sap, has allowed them to produce some of the world's finest maple syrup, earning numerous blue ribbon awards over the decades.
The operation has truly remained a family endeavor through the years, with Rob and Lucille leading in the early days before Kevin and his wife Debbie, whom he married in 1981, took over the farm's operations. Debbie joined the effort by helping in the sugarhouse during season and managing sales, while Kevin's brother Ken contributes after retiring from postal work, and Ken's son Keith learned the art of boiling. Kevin and Debbie's children, Reuben and Whitney, grew up helping on the farm, with Reuben now playing an integral role in all aspects of the business as an adult. The family hopes their grandchildren Josiah and Tatyana will continue the tradition.
What started with 500 buckets and a small wood-fired evaporator has grown into a substantial operation producing 5,000 gallons of maple syrup annually from nearly 10,000 taps. The farm modernized in the 1980s by converting from buckets to plastic tubing for sap collection, expanding to 4,000 taps on their own Cornwall trees and leasing another sugar bush in Orwell with nearly 6,000 taps. Beyond syrup, Lucille developed homemade maple fudge, cream, and maple sugar candy recipes that they sell at farmers markets, through mail order, and online. The Williams family has entered their syrup and products in various fairs and statewide competitions, consistently winning ribbons and awards that validate their commitment to quality.
Type of Foods Inside
Pantry/Other
- 1 Gallon maple syrup (sold as two half gallons)
- 1/2 Gallon Jug maple syrup
- 1 Quart Jug maple syrup
- 2 Quart Jugs maple syrup
- 3 Quart Jugs maple syrup
- 1 Pint Jug maple syrup
- 1/2 Pint Jug maple syrup
- 6 Pint Jugs maple syrup
- 6 Half Pint Jugs maple syrup
- Vermont Six Pack (6 3.4 oz. jugs in a 6-pack two of each grade)
- 8.45 oz. Tin Cabin maple syrup
- 3 pack 8.45 oz. Tin Cabins maple syrup
- Maple fudge
- Maple cream
- Maple sugar candy
Pantry/Other
- 1 Gallon maple syrup (sold as two half gallons)
- 1/2 Gallon Jug maple syrup
- 1 Quart Jug maple syrup
- 2 Quart Jugs maple syrup
- 3 Quart Jugs maple syrup
- 1 Pint Jug maple syrup
- 1/2 Pint Jug maple syrup
- 6 Pint Jugs maple syrup
- 6 Half Pint Jugs maple syrup
- Vermont Six Pack (6 3.4 oz. jugs in a 6-pack two of each grade)
- 8.45 oz. Tin Cabin maple syrup
- 3 pack 8.45 oz. Tin Cabins maple syrup
- Maple fudge
- Maple cream
- Maple sugar candy
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