Howie and Steph Cantor have been producing maple syrup in Vermont’s Northeast Kingdom for over 30 years. There is no activity that ties a person to the whims of nature as much as sugaring, and therein lies the attraction and the addiction. Sap flows in maple trees when the winter first starts to thaw into spring. Cold nights and warm days are generally what is needed, but you can never predict exactly what the trees will do or when they will do it. One’s very being and soul become inextricably linked with the flowing of thousands of gallons of liquid through the trees of the forest. To say it gets in your blood would be an understatement; to say it makes you an odd person to be around for eight weeks of the year is an undeniable truth.
We live and work in the town of West Glover, 25 miles south of the Canadian border. Our farm, Deep Mountain, lies 3 miles outside of tiny West Glover village. Our “sugarbush” is a mighty stand of magnificent maples dotted with an occasional grove of spruce and fir laying on the hillsides overlooking lovely Parker Pond.
At Deep Mountain we seek to make choices that honor the traditional, inherent sustainability of maple sugaring. The production of maple syrup can be a beautifully complete agricultural circle, and maple trees, properly managed, can remain productive for one hundred years or more.
Deep Mountain Maple Syrup is 100% wood-fired the old-fashioned way. While many maple producers have embraced the use of oil-fired sugaring operations in order to eliminate the need to cut firewood and to make boiling easier and faster, we remain firmly committed to a responsible, sustainable cycle of maple syrup production.
Deep Mountain Maple Syrup is bottled on the farm, in our own canning facility. All of our fine maple candies and other maple products are made there as well.
In all that we do, we seek to manage the forest in a way that sustains it, and our future as sugarmakers.