About
Mount Cabot Maple
In order to have the enormous
volume necessary to provide nationwide
supermarket chains with commodity maple syrup, the big maple syrup
packing companies are forced to blend syrup from hundreds of different
producers. Great, good, acceptable and even poor-tasting maple
syrups
are all blended together to produce a final result which is just
“average”!
At Mount Cabot Maple, we are proud
to offer for sale only the highest
quality single-source unblended maple syrup. By refusing to blend
our maple syrup,
we’ll never become one of the “big guys” in our the maple business and
we’re pretty darn happy about that! We put too much care and
effort
into our product to have any interest whatsoever in selling maple syrup
which only has an “average” flavor. The only maple syrup we sell
is
that which we produce at our sugarbush in Lancaster, NH. The two
of us take
an intense interest in the stewardship of the sugarbush, as well as in
ensuring that every bottle of maple syrup you purchase from us will
deliver incredible flavor. If we aren’t satisfied with the
flavor, it
won’t go into our bottles: it really is as simple as that.
Our maple syrup is produced in
the timberframe
sugarhouse which we
built together in 2006. Our sugarhouse, nestled in the woods far
up on
the slope of Mt. Cabot, is a beautiful place to workand also home to
some very modern equipment. While some sugarmakers use this
equipment
solely to minimize their fuel costs, our goal is to run a very
efficient operation without compromising the flavor of our maple syrup
in any way. Although our evaporator
(new for the 2007 season) is
wood-fired like those built a century ago, it also features the latest
in energy efficient design. By using dead or storm-damaged trees
for
firewood, we improve the quality of the healthy remaining trees in our
sugarbush and practice a long-term stewardship of the land.
Before forming Mount Cabot Maple in
2005, we led very different
lives.
Biff, a long time resident of New Hampshire, has maple syrup roots that
go all the way back to his childhood as he helped his father produce
maple syrup at home. Later, he ran his own solo sugaring
operation for
many years. Most recently he had been building and renovating
houses
with painstaking craftsmanship and an eye toward a century of future
use. Carl was also introduced to maple sugaring as a child but
then
went on to become a mechanical engineer in the automotive research and
development field. Both of us share a love of the outdoors,
something
that drew Biff to the White Mountains of New Hampshire initially and
lured Carl here much more recently.
We’d been friends for several years
but after some discussion in the
middle of 2005 we decided to join forces and take on a sugaring
operation which has been producing maple syrup for over 50 years.
We
have both given up the careers which we had followed for the previous
10+ years and now we’re on to something new and different!
Although we each bring a different set of skills and experiences
to this endeavor, we are both in complete agreement that our primary
goal is
to have fun while producing the best quality single-source unblended
maple syrup.
At Mount Cabot Maple we look forward
to developing and maintaining
direct, long term relationships with all of our wholesale and retail
customers.
If you contact us with a question or comment about our products, you
are guaranteed to be talking with one of the two owners.
Sincerely,
Biff and Carl
Mount Cabot Maple