About Us

Mount Cabot, home to all our trees, is located on the outskirts of the small town of Lancaster in northern New Hampshire. Our woods have a long history of making excellent maple syrup; town records show that our trees were tapped for their sugar off and on since at least 1860. In 2005, Biff Wyman and Heidi Wells started Mount Cabot Maple with the intention of continuing our woods’ legacy producing superb maple syrup. Drawing from many years of sugaring experience, both in Connecticut and in nearby Jefferson NH, Biff and Heidi boiled and bottled the first batches of our award winning syrup.

3b        crew

In 2011, Biff and Heidi were joined by Ben Prinkki and Bridget McKee. After a winter learning the lay of the woods and the process of making syrup, they were hooked by the magic of sugaring. Since then, we’ve worked to improve and expand our woods operation, all while maintaining our commitment to excellent, single source syrup.

2020 marks yet another chapter in Mount Cabot Maple history. Having grown up on the same slopes as these sugarmaples, Morgan Hill returned home to Lancaster to carry on the sugaring tradition. Biff & Heidi remain mentors and guides along the path to excellent maple syrup for Morgan and her partner Sophie. 

At Mount Cabot Maple, we dedicate ourselves to making only organic maple syrup produced with great care under personally maintained conditions. By selling only what we produce we are able to ensure we’re serving you a superb syrup. Maple syrup, like so many good things, has largely been turned into a commodity: handled, packed, and marketed by large packing companies. Packing houses buy large quantities of maple syrup on the bulk market, blend it, mostly for color rather flavor, and market it. Their focus is on quantity rather than quality.

At Mount Cabot Maple we sell only what we produce: organic, single-source, unblended maple syrup