July 18,19 & 20

The Chittenden County Maple Sugarmakers' Association is honored to be hosting the Vermont Maplerama in 2019.

After this date, registrations will be accepted, but we cannot guarauntee food.

The event will be based out of the Whitcomb Barn.
199 Jericho Rd
Essex, VT 05452

Registration information:

Vendor information:
(Platinum Sponsorship is Taken)


Thursday        Vendor Setup              12:00 pm – 4:00 pm

                        Opening Reception     5:00 pm – 8:00 pm

Friday             Breakfast                     6:30 am – 8:00 am

                        Tours (Offsite)             8:00 am – 3:30 pm

                        Trade Show                 4:00 pm – 6:00 pm

                        Social Hour                  5:00 pm – 6:00 pm

                        Banquet                       6:00 pm – 9:00 pm

Saturday         Breakfast                     6:30 am – 8:00 am

                        Tours (Offsite)             8:00 am – 2:00 pm

                        Bar-b-Que                   2:00 pm – 3:30 pm

                        Vendor Teardown       3:30 pm – 4:00 pm

Maple Contest Categories:

Four Grades of Maple Syrup
Maple Cream
Maple Candy
Maple Sugar

Drop off entries Thursday during opening reception and Friday during breakfast.  Judging will start immediately after buses leave

Helpful tips for a successful contest:
Taste your syrup prior to entry.  Cold packed syrup is acceptable.
Check density.  It needs to be between 66.9 and 68.9.
Check grade.  Please make sure your entry is for the proper class.
Use a NEW pint size container.

Friday Tours:

Tour 1 - Craig Walker, Proctor Maple Research Center, Moose Mountain Maple, Davis Family Maple, Cowie Mountain Maple, Palmer Lane Maple

Tour 2 - Mount Mansfield Maple Products, Georgia Mountain Maple, Amber Ridge Maple, Maple Crest, Proctor Maple Research Center, Palmer Lane Maple

Tour 3 - Georgia Mountain Maple, Davis Family Maple, Moose Mountain Maple, Amber Ridge Maple, Maple Crest, Cowie Mountain Maple

Tour 4 - Proctor Maple Research Center, Moose Mountain Maple, Craig Walker, Davis Family Maple, Georgia Mountain Maple, Mount Mansfield Maple Products

Tour 5 - Georgia Mountain Maple, Cowie Mountain Maple, Proctor Maple Research Center, Palmer Lane Maple, Maple Crest, Amber Ridge Maple

FORESTRY CLINIC at Westford Sugarworks

This will not be a normal sugarhouse tour stop.  Westford Sugarworks will host a daylong series of hands-on forestry related clinics led by Vermont County Foresters Rick Dyer (Lamoille County) and Ethan Tapper (Chittenden County).  The clinics will include interactive activities on timber stand improvement of sugarbush; how to identify and eliminate invasive plants in your sugarbush; and how to improve your roads and water crossings.  This clinic will be limited

to 20 participants.  Participants must know that exposure to ticks is highly likely and should take precautions to prevent against tick bites (promethrin) and tick borne illness such as applying tick repellent and wearing appropriate clothing for walking and working in the woods. Transportation from the Whitcomb Barn will be by carpooling (15 Minutes), folks would get the same lunch provided to those on the buses. 

Saturday Tours:

Tour 6 - Purinton Maple, Andy Aldrich Tree Farm, Red Rock Valley Maple Farm, Sugartree Maple Farm, Comeau Family Sugarhouse

Tour 7 - Palmer Lane Maple, Comeau Family Sugarhouse, Sugartree Maple Farm, Andy Aldrich Tree Farm, Purinton Maple, Red Rock Valley Maple Farm

Tour 8 - Andy Aldrich Tree Farm, Red Rock Valley Maple Farm, Purinton Maple, Comeau Family Sugarhouse, Sugartree Maple Farm

Tour Stops:

Aldrich Tree Farm

Andy Aldrich grew up on this farm and was a home builder for over 40 years. During the 1960’s and 70’s approximately 30 acres of the woodlot was regenerating to sugar maple, with abundant maple saplings.  These saplings were thinned and tended with future timber production in mind originally.  Times and goals change, and 40 years later a small modern sugaring operation was started from scratch and completed in 9 months. The operation was designed so that one person can operate it.  The sugarhouse and storage building are post and beam construction using timber off the farm.  The tubing system was laid out with two goals; efficient sap collection, and easy access to the remaining 70 acres of mixed hardwood timber. The sugaring operation features 2800 taps, high vacuum (29lbs), R/O with high concentrate (18-24%), and a wood pellet fired 2 ½’ x 9’ evaporator.  Production has averaged 1/2 gallon of syrup per tap, producing only table grades.  The new sugar house and operation won a Vermont Better Homes award in 2013 in the commercial category with a special notation of it's efficiency.  This maple operation boasts a Vermont certified sugarhouse, and has been featured by UVM Extension on the local CBS affiliates’ program, “Across the Fence”.  You’ll also see 6500 Christmas trees, forage fields, standing timber, and an 1890-1900 barn currently being historically restored.

Maple Crest – Dave & Debbie Davis   Underhill, VT

The Maple Crest sugaring operation has 15,000 taps, all on tubing.  The new sugarhouse was built in 2010, and features a homemade 5’ x 16’ wood fired arch with blowers that help intensify the fire in the arch to 2000 degrees.   Approximately 12-15 cords of wood are burned each season, all acquired from timber stand improvement activities on the property.  The operation also features a 2’ x 6’ finishing rig, a 15” D&G filter press,  Lapierre  reverse osmosis machine with 8 membranes, new Leader Steamaway, and a pool filter for sap filtration.

In 2016, an H2O vacuum monitoring system was incorporated into the woods with approximately 120 monitors throughout.  Each monitor sends information to a tablet, showing what each line has for vacuum.  It has proven to be very helpful, as it pinpoints the lines with low vacuum. 

Cowie Mountain Maple:  The White family                       

Generations of the White family have been tapping trees in this area for about 175 years. Like many others, the operation started small and grew slowly.  As a kid Bob tapped trees on the small dairy farm collecting on a bicycle, boiling on the kitchen stove until a small fire helped the decision to move to a real sugarhouse and evaporator.  Bob and wife Joan began tapping trees on the Cowie property in 1980.  Those first years consisted of about 1400 taps, with the sap boiled in a restored 1880’s era sugarhouse that still stands.  Over the next three decades the White’s expanded the operation to 5,000 taps and adopted modern technology producing ¾ of a gallon of syrup/tap on average for years.  All production was sold retail.  In 2009, Bob and Joan’s son, Chris, joined the family operation and started his own online retail maple business that has grown rapidly.  In 2014 the family was able to purchase additional properties, with the farm now encompassing over 1300 acres with 30,000 taps online, with expansion to 50,000 taps possible as time permits.  Recently, a modern sugarhouse was built to handle the growth in sap production, with continuous efforts to improve sap collection and processing methods with a primary focus on flavor.  The Whites are currently relearning how to get their production back up to ¾ of a gallon syrup/tap. The operation was debt free for 40 years as a small part time operation with no employees but now it is likely that more money is owed than will be paid off in the owners’ life time, but it is a nice piece of property and top notch operation. 

Mount Mansfield Maple Products

In 2009 Chris White started Mount Mansfield Maple as a home-business to market his share of the family’s maple syrup crop.  It consisted of a web-site, PO Box and a pack and ship center in the garage.  In 2011 the business outgrew the house and a 2000 square foot facility was rented in Winooski, Vermont.  Since then he and his wife Lindsay have grown the business from one employee to seventeen and expanded from 2000 square feet to over 13,000 square feet of maple candy production, syrup bottling, product development, shipping and distribution.  Currently Mansfield Maple products are marketed through a variety of online marketplaces, shipped directly to the customers and retailed in stores across the country.  The company attends food shows in New York City and San Francisco working to expand their product offering and brand awareness. Mansfield Maple has won three national Sofi awards at the Fancy Food Show.  Thousands of products from around the world compete for these awards, and only a few are selected every year. Additionally, their products have been featured three times on Oprah’s lists, twice being on the coveted Oprah’s Favorite Things List. Their commitment to process and flavor and unique branding allows the company to stand out to their customers.

Palmer Lane Maple

Palmer Lane Maple is a small, first generation family run maple syrup farm and store.  Although a first generation farm, Paul has been involved with other maple farms since he was five.  He started producing maple syrup by tapping 100 buckets in 1990 in Jeffersonville.  He slowly expanded over the years and now taps 1100 trees in Jeffersonville on a tubing system with vacuum.  He boils on a natural gas fired 3’x8’ Leader evaporator with a Steam Away in Jericho after the sap has been concentrated and hauled from Jeffersonville.  The Palmers augment their syrup business with a wholesale candy business acquired in 2006, which is run by his wife Colleen.  They purchase syrup from several local maple producers in order to keep up with the demand of syrup and candy.   In the pursuit to expand even more, they purchased a building in November of 2012 in Jericho which they turned into a quaint retail store.  Their store offers many VT made maple products to showcase the versatility of maple.  By the spring of 2013, they began offering maple creemees (soft serve ice cream) made with pure maple syrup and an all-natural mix made by a local Dairy Co-operative.  This became so popular they bought a food truck in 2017 specifically to offer maple creemees.  Their two daughters, Olivia and Julia, are integral to the operation of the creemee truck which is kept busy during the warmer months, hired for many events and weddings.

Red Rock Valley Maple Farm

Ruford Brace and Henry Emmons begin sugaring in 1981 using a 3’x10’ Leader evaporator with 500 taps. Over the years gradually more taps were added.  In 1986 the first Memprotech Reverse Osmosis machine was purchased, and in 1990 upgraded to a Lapierre 1200 R.O.  Soon after, the operation switched to a 6’x16’ wood-fired Leader evaporator.  By 1991 the operation was up to 9200 taps, necessitating the purchase of another Lapierre R.O.  In 1995 Ruford passed, leaving his wife Mary and brother in-law, Henry, to continue running and growing the business it has become today.  Red Rock Valley Maple Farm markets all of their own syrup.

Comeau Family Sugarhouse

The Comeau Family Sugarhouse, in its current location, was built in 2003 from logs taken from the family property. They were milled on site by a local sawyer with a portable sawmill.  The number of taps have steadily increased over the years and are now at 3800 taps along with 3 to 4 sap suppliers who combined, bring close to an additional 2000 taps-worth of sap to the operation.  Boiling is done on a 3’x10’ Leader Evaporator with a Steamaway and a 2 post D&G RO.  Sap collection is done using Leader tubing along with a 2 phase variable drive Airtech vacuum pump from CDL.  Our customer base has steadily increased over the years resulting in 75-80% of our syrup being sold to wholesale markets with a healthy sprinkling of retail sales. We’ve made excellent contacts by participating in the Open House Weekend and Farmer’s Markets.  We have never developed a website because by the time the new season is ready to begin, our previous seasons’ syrup has been sold.  We have appreciated the Maplerama Tours very much, having attended one in every county that hosted. The ideas and friendships that developed by attending have proven invaluable to us over the years besides being a nice break in summer work.

Amber Ridge Maple

Amber Ridge Maple is owned and operated by the father and son team of Dick and Ben Wilcox.  The Wilcox family has been sugaring in Chittenden County, Vermont for three generations.  Located in Underhill, Ben and Dick tap 28,000 certified organic maples, 19,000 of which flow directly into the sugarhouse.  They have 2 pump houses that are located 7000’ to the north and 7000’ to the south where sap is pumped over the hill 180 and 330 vertical feet respectively.  Sap is processed through a CDL 4000 GPH 25+ brix RO and a D&G 4000 GPH RO.  Boiling on a 4’x16’ CDL Master Evaporator with steam pan they produce around 140 gallons of syrup per hour. The Wilcox’s have invested in a CDL monitoring system to increase productivity and decrease labor.  They pride themselves on efficiency, and both the woods and sugarhouse are run only by Dick, Ben, and employee Matt, along with a bit of help from various friends and family.  There is also a whitetail deer display in the sugarhouse, featuring bucks harvested by Dick and Ben (or so they say).

CDL is sponsoring this stop and will be on hand to help demonstrate equipment.

Moose Mountain Maple

Moose Mountain Maple is a 6th generation sugarbush run by the Butler family located at the base of Mount Mansfield in Underhill, Vermont.  The operation is currently boiling 23,000+ taps.  Sap is still boiled with wood on a Lapierre Hurricane Force 5, fed by two Lapierre 3,000 GPH RO's.  Eight pump houses across the ridge pump sap from different pockets or properties back to the sugar house, with furthest one being 11,500 feet away.  The operation boasts a newly renovated sugarhouse completed in 2014-2015, along with a collection of antique sugaring equipment and growing display of moose sheds.

Lapierre will be sponsoring this tour stop.

Sugartree Maple Farm

Sugartree Maple Farm is owned and operated by Mark and Amy Yandow in Williston, Vermont.  The maple farm consists of 49 acres on which there are currently 4300 taps all on tubing except about 75 buckets which are hung near the sugarhouse for nostalgia and to give the kids something to do during sugaring season.  The operation, which was started  10 years ago, has a wood fired  CDL Intensifier 3’x10’ evaporator.  Also incorporated into the sugaring process is a Reverse Osmosis machine.  Most of the finished syrup is retailed through the website and farmers markets with the rest wholesale in barrels.  Also, much of Sugartree’s syrup is turned into value added products such as maple cream, maple candy and maple sugar.  It is for this reason that the sugarhouse was built with a kitchen and a packing room .

Purinton Maple

The Purinton family moved to Vermont in 1803 settling on a farm in Lincoln. For generations, the Purinton family produced maple syrup on their farms in Lincoln and Bristol, Vermont. Peter Purinton fell in love with being outside and had a genuine passion for making maple syrup as he learned from his father Robert. At 8 years old, Peter proudly tapped eight maple trees on his own. Little by little, Peter kept growing and advancing his sugaring operation.

In 1979, Peter began sugaring with the Jaques family in Huntington and converted the 8,000-bucket operation to a 5,000-tap vacuum tubing operation. A few years later Peter married Carla and became a full time sugarmaker by purchasing the Jaques sugarbush. In the early 1980’s, Peter incorporated the use of reverse osmosis technology that enabled him to tap more trees. In the mid/late 1980’s, Peter had 18,000 taps and was one of the largest syrup producers in the state.

Today Peter and Carla Purinton have 17,000 taps and boil from 20,000 plus taps. They manage the operation with their children Jennifer, Brittany, Cody, Austin, and grandchildren. The Purinton family built a new 10,000 sq/ft packaging and sales facility to meet the needs of the ever growing market for maple. Purinton Maple is a distribution partner with Leader Evaporator, a Vermont Maple Sugar Maker Association container dealer, and owns a choose & cut Christmas tree farm.

Proctor Maple Research Center (PMRC)

The Proctor Maple Research Center (PMRC) was established in 1946 with the donation of the former Harvey Farm in Underhill Center, Vermont, to the University of Vermont (UVM) by Governor Mortimer Proctor.  Research has centered on the sugar maple tree (Acer saccharum Marsh.) and its products--sap and syrup.  PMRC’s mission is threefold; Research, demonstration and outreach.  To accomplish this mission PMRC currently employees five full time researchers and technicians.  The UVM Extension Maple Specialist is also based out of the PMRC.  The property is roughly 220 acres and includes approximately 5,000 taps.  The research focus at PMRC includes work on maximizing high sap yields, investigating the long term sustainability of modern maple production and how processing technology can improve the profitability of maple operations while ensuring the continued production of the highest quality syrup.  The facilities at PMRC include the main lab building and conference room, the Maple Processing Research Facility that allows for controlled experiments of how commercial scale maple production influences the chemistry and flavor of pure maple syrup and the Sumner Hill Williams Sugarhouse that serves as a demonstration of modern maple production and a proofing ground for new and emerging processing technology.

Lapierre will be sponsoring this tour stop.

Davis Family Maple

Davis Family maple consists of three generations working together on their Underhill, Vermont sugaring operation.  They started in their current location in 1987 with 1200 taps and are now pulling sap from over 9500 taps.  The sugarbush is roughly 135 acres with some room to grow.  Solar panels located on the sugarhouse’s roof provide nearly all the power needs even during peak sugaring.  A custom-built evaporator is woodchip fed and fully automated and monitored.  Fuel for the evaporator is cut and chipped by the family right on the property.  Sap is processed through a Lapierre six-post RO.  The operation has an H2O Smartrek monitoring system.

Georgia Mountain Maple

           Georgia Mountain Maples began tapping our Maple trees in 2011.  We had our first boil in 2012.  Today we are producing Maple and Birch syrup.  Our syrups are certified Organic and Kosher.  One of our Main goals as a Vermont Sugar Maker was to have a business that was sustainable.

You can’t tell the story of Georgia Mountain Maples without first talking about the wind. For years our family studied and researched the possibility of using the Georgia Mountain to generate clean, renewable energy. We saw the wind as a valuable resource that could serve our greater community. Eventually we decided the plan was doable. In 2005 we began the process of getting approval and permitting for the Georgia Mountain Community Wind Project ( The power generated by the four windmills that line our ridgeline comes directly into the substation, and powers most of Milton (up to 6,000 homes). It’s creating more power than was originally predicted.  We feature the turbines in our logo.

In another sustainable effort, Georgia Mountain Maples is utilizing the excess water drawn out of the sap during the reverse osmosis process.  Thousands of gallons of pure water that were once considered an unused byproduct of this process are now being put to good use.  Some of the water is recycled to help clean our equipment, but the majority of it is being used in a beverage called Tretap.   Georgia Mountain Maples is part owner in Big Barn Grazer’s, the company that is making and producing Tretap.  

Here at Georgia Mountain Maples we’re committed to running our business the right way. Georgia Mountain Maples provides our family and community with a place to live, work, and play. It’s our duty to take care of the mountain, and use its resources in a responsible manner.   At Georgia Mountain Maples, a lot goes into our maple syrup. It takes a team of dedicated people, a healthy sugar bush, and the best equipment to transform fresh maple sap into pure maple syrup.

Our syrup is the product of:

-        3,000 acres of well-managed maple forest

-        170,000 maple taps/2,500 birch taps

-        500 miles of tubing

-        thirteen 9,500-gallon concrete holding tanks

-        4 reverse osmosis machines

-        3  7 million BTU single-burner natural gas evaporators

-        2 giant filter presses

-        and a team of people working hundreds of hours, year round.

CDL is sponsoring this stop and will be on hand to help demonstrate equipment.

Walker's Vermont Pure Maple Syrup

Walkers Vermont Pure Maple Syrup is owned by Craig and Cynthia Walker.  Walkers’ syrup has been organic certified since 2003.  Walkers was the 5th Sugaring operation in the state to get their organic certificate.  The operation consists of about 10,000 taps and utilizes a 5’x14’ Leader wood fired arch and evaporator.  They use a Springtech 1600 gph RO which has been expanded to 3200 gph.  Craig’s grandparents began sugaring this land in the early 1900’s. The first sugarhouse, which burned in 1924, was located about 1000’ to the north of the current sugar house.  In 1925 a new sugarhouse was built and was in operation until 1999. This is where Craig’s mom and dad boiled.  Craig has been involved in the operations since the 1950’s, and in 1999, Craig and Cindy took over operations and built the new sugarhouse in which we boil in today.

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