The Wood family of Randolph is now in the sixth generation of working their land. They tap more than 5,200 trees and make about 1,700 gallons of syrup annually. Since 1920 the family focus has always been mastering the art of maple sugaring but now there’s a new twist on the old product – specialty syrups!
Ghosted Barrel Aged Maple Syrup - Traditional Vermont maple syrup with a kick of handcrafted ghost pepper extract, adds a sweet kick to your favorite recipes,
Bourbon Barrel Aged Maple Syrup - Traditional Vermont maple syrup aged in a bourbon barrel for 4 to 6 months. During this time, the syrup soaks in the flavor of the barrel, char, and left over bourbon. Great in cocktails, on ice cream and added to your favorite recipes.
Rum Barrel Aged Maple Syrup - Traditional Vermont maple syrup aged in a rum barrel for 4 to 6 months. You'll taste hints of vanilla in this. Plus, like the Bourbon Barrel Aged Syrup, it's kid friendly!
Raspberry Infused Maple Syrup - Traditional Vermont maple syrup and fresh raspberries (that's it)! You'll love this on pancakes, waffles, or ice cream . Add to your favorite recipes for a maple/raspberry KAHBAM!!!!
Apple Pie Infused Map[le Syrup - Traditional Vermont Maple Syrup infused with the flavors of hot apple pie. Drizzle on vanilla ice cream, hot oatmeal, or anything else you can imagine. Enjoy!