Sweet maple sap was discovered by Native Americans and French settlers had the idea of turning this sap into sugar. At one time, every spring, we celebrated the end of winter by harvesting maple sap in barrels and boiling it until we got sugar. This sugar was a food for rejoicing after the long winters.
Our trees, connected to a network of pipes, carry maple sap to pumping stations to redirect it to the tanks in our cellars. We use an advanced evaporator that is fed with wood pellets. This equipment produces a combustion with reduced environmental impacts. The purpose of the evaporator is to heat the maple sap by concentrating the sugars in order to obtain the maple syrup. Just like wine, maple syrup can vary depending on the year and the terroir.
Reverse osmosis is used to concentrate the sugar in maple sap to generate fuel savings. On the other hand, this process gives a crystalline, neutral and of plant origin sap, called maple sap filtrate. Free of sugar and minerals, it is then kept slightly above the freezing temperature in our geothermally refrigerated belt stainless steel vats until bottling. This way of doing things is patent pending.