Matt's Maple Syrup represents a timeless Vermont tradition, where the Matt family has been crafting pure maple syrup on their Southern Vermont farm since 1979. Founded by Dave Matt, who built the first section of their sugar house that inaugural year, this small family-owned enterprise continues a legacy that stretches back generations on the same land. The farm's sugaring operation may have begun as early as 1790 and was definitely established by the mid-1800s, making it a cornerstone of Vermont's maple syrup heritage.

What sets Matt's Maple Syrup apart is their unwavering commitment to traditional methods and authentic quality. Each spring, the family taps approximately 1,800 maple trees, collecting sap that flows naturally from the Vermont maples. Their wood-fired evaporator removes excess water using the same time-honored techniques employed by past generations, creating syrup that reflects the true character of each day's production. Unlike larger commercial operations, they refuse to use reverse osmosis or blend batches, ensuring that each container represents a single day of boiling and maintains the authentic grade as it emerged from their evaporator.

Today, multiple generations of Matts work together to maintain their high standards and family traditions. Dave Matt continues to oversee operations with his son Eric serving as his right-hand partner, while grandfather Ernest Matt, now over 90, serves as the operation's official taste tester. The youngest generation, including Eric's children Sammy and Robin, are already learning the craft of tree tapping and syrup production. This multigenerational involvement ensures that Matt's Maple Syrup will continue to deliver Vermont's finest maple products, made with the care and attention that only a true family operation can provide.

Pantry/Other

• Pure Vermont Maple Syrup (Gallon)
• Pure Vermont Maple Syrup (½ Gallon)
• Pure Vermont Maple Syrup (Quart)
• Pure Vermont Maple Syrup (Pint)
• Pure Vermont Maple Syrup (½ Pint)
• Maple Cream (½ Lb)