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!
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!
Apple Pie Infused Maple 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!