Moose Mountain Maple

About the Farm

Nestled at the end of a dirt road in Underhill, Vermont, Moose Mountain Maple represents seven generations of the Butler family's dedication to maple syrup production. What began with great-grandfather running sap buckets has evolved into a modern operation featuring a high-tech sugar house, yet the farm remains proudly family owned and operated. The Butler family has been making syrup on this land for generations, serving as stewards of the environment with a woods management plan that guarantees the farm's viability for many more generations to come.

The current operation is led by William, the sixth-generation lead sugarmaker who has been milking on the dairy farm and making maple syrup since he learned to walk, alongside his wife Natalie, an impulsive entrepreneur who brings their maple products to festivals throughout New England. Their children, Hazel and Lavender, represent the seventh generation, already serving as official taste testers and future farmers. The extended family includes William's father John, a fifth-generation farmer who has lived two lifetimes worth of work as both a Vermont organic dairy farmer and sugar maker, and various relatives and neighbors who contribute to the operation.

Moose Mountain Maple's mission centers on producing the most delicious, highest quality, certified organic Vermont maple syrup while maintaining their traditional way of life. They are certified organic, ensuring their syrup is free from lead, additives, pesticides, and allergens. The farm provides a living for three Butler families, neighbors from whom they buy sap, and several employees they consider family. Their values reflect true Vermont character: they treasure warm socks, dry gloves, wood stoves, waterproof boots, full bellies, wool jackets, nature, trucks, children, dogs, senses of humor, and above all, friends and family.