The Single Source
After 160 years of sugarmakers and loggers leaving their mark, invasive pests and an erratic climate have left northern forests vulnerable. As the next generation, we are committed to transforming our relationship to the land that sustains us. This means dedicating resources to restoration and stewardship work outside of the typical sugaring season. We work closely with the National Resource Conservation Service, Interlace Commons, and UNH Extension to enact management strategies that recognize this forest as more than just sugar and timber, but as place where food and medicine is abundant, and rare native species thrive.
Always organic and unblended, Mount Cabot Maple syrup is made exclusively from sap produced by our trees. Larger distributors buy syrup from a wide variety of sources, blend it all together, and label it as their own. We don’t. We make a finite amount of syrup each year, and every drop in the bottle comes from one single source: the steep, wet, rocky terroir of Mount Cabot. Like a top-shelf scotch, Mount Cabot Maple’s unique flavor has been long renowned for its exceptional taste and smooth finish. Through the tapping of each tree, the traditional wood-fired boil, labeling, bottling, and shipping, our organic maple syrup goes straight from these woods to you.
It also means finding new ways to grow and sustain our small queer & women run operation without relying on over-extraction ourselves. An insatiable desire for more isn’t what drives us. We’re guided by love for this land, and by the love of bringing people together. We aim to encourage resilience and vitality in the forest by becoming dedicated human stewards, developing integrated agroforestry initiatives, and hosting gatherings that invite our wider community into relationship with this land. We hope to create new traditions and restore old ways of seeing the incredible interbeing of wild and human life among these trees.
