A Family Tradition
Located in Lewis County, NY, in the foothills of the Adirondack Mountains
Maple Syrup: A Sustainable, Healthy Sweetener for Marinades, Sauces, Baking, and Breakfast.
A Blend of Art and Science
In the spring producers drill a small hole in each tree to release the sap. A network of tubing brings the sap from thousands of trees to a collection point.
Boiling & Drawing Off
The sap is boiled in a wood-fired evaporator to remove water. The producer carefully monitors the density and removes the syrup from the heat when it is boiled to perfection.
Filtering and Bottling
The finished syrup is filtered to remove niter, an organic compound that forms during boiling, and then packaged while it is still hot to ensure freshness.
Recipe of the Month
Maple Mustard BBQ Chicken
- 3 Tbsp Sterling Valley Maple Syrup
- 1/3 cup spicy brown mustard
- 2 Tbsp granulated maple sugar
- 2 Tbsp yellow mustard
- 1 Tbsp grated onion (or substitute onion powder)
- 1 Tbsp apple cider vinegar
- 2 tsp Soy Sauce
- Garlic powder (to taste)
Combine marinade ingredients in a mixing bowl and stir with a whisk until well blended. Use ¾ of the mixture as a marinade and to baste the chicken during grilling. Reserve ¼ to use as a sauce.
For cooking, we recommend using Sterling Valley Maple’s Grade A Dark Amber with Robust Flavor Maple Syrup.