Burgess Sugarhouse represents a beautiful return to Vermont's maple sugaring traditions, with roots that stretch back to 1980 when Bill's grandparents started the operation as a way of reconnecting with their sugaring heritage. What began as a family endeavor to honor their past has blossomed into a thriving maple syrup business that continues to embrace the time-honored methods of Vermont maple production.

Today, the sugarhouse is lovingly operated by Bill and Marsha, who have made this family enterprise their own while maintaining the authentic practices that define Vermont maple syrup production. Their operation taps approximately 3,000 maple trees across their sugarbush, creating pure, all-natural Vermont maple syrup that captures the essence of the Green Mountain State. The couple's dedication to their craft is evident in every aspect of their operation, from tree to bottle.

What sets Burgess Sugarhouse apart is their commitment to sustainable practices and genuine hospitality. Their evaporator runs on wood they harvest directly from their own sugarbush using responsible forest management techniques, creating a closed-loop system that respects the land they depend upon. With help from their two children and extended network of family and friends, Bill and Marsha welcome visitors during sugaring season, inviting them to witness the magical transformation of maple sap into liquid gold, though they suggest calling ahead to ensure they're not out working in the woods.

Pantry/Other

• Vermont Maple Syrup