This year has been a roller coaster ride. We had to be very patient and were waiting for Mother Nature to bring the right weather conditions for the maple sap to flow to produce the maple syrup harvest 2023. You'll find our logbook of the 2023 maple harvest:
JANUARY, 5th
It's time to prepare the sugar season. Small holes are drilled in every maple tree to gently tap the spout into the hole. With over 25'000 maple trees to tap, there is a lot to do, and everything needs to be ready before spring!
FEBRUARY, 16th
This year the maple farm got covered with a LOT of snow!! That gave us enough time to finish tapping the trees, and to wait for maple season to come along.
MARCH, 19th
Since a couple of days, tapping season is ongoing. We did our tastings, and today's harvest was selected to be our happy maple Goût Délicat 2023! Its golden color and subtle maple notes with hints of vanilla is exactly what we're looking for.
MARCH, 31st
Tapping season had just started, when the winter made a comeback, and maple syrup season had to be put on hold. We measured -12C in the morning, which is way to cold for the maple sap to flow.
APRIL, 13rd
Spring is finally coming back to our maple farm. It's been a pretty unusual season so far, with a few very cold weeks in between, where our maple producer could barely produce any maple syrup. But the weather is warming up and we're hoping that the maple trees will give lots of maple water for the coming weeks. For now, the maple syrup production is running – days are long, and nights very short 🍁
APRIL, 14th
Today's harvest gives us all we are looking for our Goût Riche: perfectly balanced, full-bodied maple flavours with a creamy texture. It's the maple syrup for folks looking for a classic maple syrup taste.
APRIL, 20th
We're slowly coming to the end of the maple harvest. The maple syrup gets darker in colour and flavour and offers intense maple and distinct caramel notes. That's exactly what we're looking for the characteristics of our happy maple Goût Robuste.
APRIL, 22nd
The 2023 maple season is almost over. It was not the best harvest season as it was too cold for too long and then too warm too soon. We didn't have quite enough days with a cycle of temperatures above and below freezing. The maple trees will soon start to bud and will stop dissolving sugars in the sap, which turns the syrup bitter.
This year's harvest is another beautiful example of the collaboration, that we have with Mother Nature. She dictates our business, and we need to be aware and grateful for every drop that she gives us. Because maple syrup is a healthier way to substitute sugar, and what we always say, what sugar can do, maple does better 🍁🤎