Here at Appalachian Naturals, we take our maple syrup pretty seriously, so seriously that back in the dark ages when we ran a restaurant way out west in California, we paid a ridiculous amount of shipping to have Massachusetts made maple syrup flown to our restaurant on the west coast to be served over our stuffed French toast and buttermilk pancakes. To this day we still use Massachusetts maple syrup in several of our products, unlike other brands that just add an imitation maple flavoring.
Our favorite maple sugar shack is just 30 minutes from our headquarters at Holiday Brook Farm in Dalton. Dicken and the gang pump out a massive amount of maple syrup in the season, reserving hundreds of gallons of very dark maple in stainless steel barrels for Appalachian Naturals. Check out their farm at Holiday Brook Farm
It All Starts in February
The days start to get longer, the sun a bit warmer, and the trees a bit happier. You might even notice sap dripping from broken branches on your hikes. It really takes a solid warming for the sap to migrate from the trees roots out into our drilled taps and once the trees have completely thawed, the fun really begins. Over the next 4-5 weeks, we then have a steady flow of collection and processing the sap to make our syrup!
History of Holiday Brook Farm:
Holiday Brook Farm was originally a part of Flintstone Farm, a 3,000+ acre farm amassed by Fred Crane Sr. at the turn of the 20th century. The Crane family owned and operated one of the last family owned paper companies in the United States right in Dalton.