Each spring as the cold of winter is broken with its first above freezing temperatures, Vermont's sugar maples are tapped to gather the sweet say that is boiled into our "nectar of the gods" Vermont Maple Syrup. When you visit Vermont in early spring - late February to late March - you'll find sugar houses buzzing with activity as family, friends and neighbors work together to bring in this early harvest. Sugar houses become social centers where weather, politics and town meeting are discussed at length while the sap boils. It takes 40 gallons of sap to make 1 gallon of syrup so there's lots of time to talk! Our special maple stock includes syrup, candies and cream. This delicious half-pint jug of Vermont Grade A Syrup is just the perfect addition to your breakfast table. Available in medium amber and dark amber.