Sterling Valley Maple is a certified organic maple producer. All of our maple syrup is certified organic through NOFA-NY, LLC. Organic certification means that a third party has inspected our woods and boiling facility, that we use only approved materials and methods in the production of our syrup, and that we keep extensive records allowing us to trace our syrup from the tree to the container.
New York State Grown and Certified
As of February 2019, Sterling Valley Maple has been recognized as a member of the NYS Grown and Certified program, recognizing a commitment to food safety and environmental stewardship.
A blend of art and science
Maple syrup has been produced in the Americas for hundreds of years. Today's techniques are a blend of art and science. We use a traditional wood-fired evaporator to bring out the rich maple flavors that have been familiar for generations. At the same time, we use reverse osmosis filters, modern vacuum systems, and food grade tubing to save time and energy and produce the best product possible. Our understanding of the science behind maple production sets us apart from our competition, while our respect for the tradition of maple syrup production ensures we will never sacrifice quality.
All Natural
Our maple syrup is produced with nothing but pure maple sap straight from the tree
We use a mix of traditional and modern techniques to produce the highest quality, best tasting maple syrup
A passion for quality
The sap is brought to our boiling facility near our home in Lewis County, NY, in the foothills of the Adirondack Mountains overlooking the Black River Valley. We personally boil each batch, carefully monitoring the process and ensuring nothing but the highest quality syrup is produced.
The aroma of spring
We look forward throughout the long winter for the first day we can build a fire in the evaporator and catch the sweet smell of boiling maple sap being turned into syrup
All Natural
Our maple syrup is produced with nothing but pure maple sap straight from the tree
We use a mix of traditional and modern techniques to produce the highest quality, best tasting maple syrup
A passion for quality
The sap is brought to our boiling facility near our home in Lewis County, NY, in the foothills of the Adirondack Mountains overlooking the Black River Valley. We personally boil each batch, carefully monitoring the process and ensuring nothing but the highest quality syrup is produced.
The aroma of spring
We look forward throughout the long winter for the first day we can build a fire in the evaporator and catch the sweet smell of boiling maple sap being turned into syrup
An explanation of the boulders we find scattered throughout our woods and how they got there. Referencing a book by Mike Storey called "Why the Adirondacks Look the Way They Do."
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