At a little farm in Brookville, Indiana you’ll find buckets and bags on the maple trees around the first of February. What started as an homage to my great grandparents and grandparents who lived there before me has now turned into a small little business.

I still do things the old fashion way, the sap is kettle boiled until the finishing stage. During the finishing stage, it is moved to a diverted finishing pan. After it is finished, it is run through a filter press to remove any particulates that might remain.

The result is a Grade A Dark Maple Syrup. Come try some, along with our delicious beef jerky.