We are a small business located in Tinmouth, Vermont, about 12 miles south of Rutland, west of Wallingford, up in the sticks. We love living in this area especially since it has so many Rock Maple trees. It is here that we produce about 300 gallons of Pure Maple Syrup each spring. We tap about 1,200 trees located for the most part on neighboring farms. Many of our old time neighbors also produce maple syrup that we buy from them when our supply gets low. When you buy from us you are helping many old time Vermont Families in New England to carry on the Tradition of Maple Sugaring in Vermont that so many of us have in our blood. It is an Art that has been passed down from generation to generation for hundreds of years. We must boil down about 40 gallons of pure maple sap to produce one gallon of maple syrup.

The Buffum Family has been producing pure maple syrup for many generations.

Many people believe that we make a lot of money selling maple products but little do they know of the amount of time and work that goes into producing just one gallon of pure maple syrup.

The question I would ask now is: If producing maple syrup takes so much time and work then why do we love doing it? To be truthful, there are times that we do not love it all, for example when we wake up in the morning after a large snow storm has struck and the wind chill factor is below zero. We know at this point that our entire maple operation has been shut down. There are several options when this happens as follows: 1) The one that most of us would prefer is to throw another log on the fire, grab a cup of our favorite beverage, sit back in our easy chair, and just enjoy the comfort of our cozy home (Ding Dong, we're wrong!), or 2) We know that in Vermont if you wait a minute the weather will change, so we dig out the warmest clothing we can find and head out the door to get our operation back on track again which means a lot of plowing and shoveling, then putting on our snowshoes and then start walking from tree to tree in the sugar bush removing downed trees and branches which have fallen on our maple lines and buckets, then checking our tanks, buckets and evaporators to make sure that the frozen maple sap in them does not freeze so solid as to cause them to break apart at the seems. This work must be done quickly in preparation for the warm weather to come.

One must understand that the only time of year that sap can be collected and boiled down to make maple syrup is in the spring, when we have cold nights and warm days. Maple syrup is made within a small time frame of 4 to 6 weeks. Producers must be prepared all the time for whatever weather comes along.

Now the question I would ask is: Why do we love maple sugaring so much? It's getting outside on a warm spring day enjoying the break after a long cold winter. It's being with family and friends in a cozy Sugar House with the fire burning warmly, listening to the popping and crackling of the wood, syrup bubbles rising and falling, columns of steam bellowing up and out into the night air. It's the the unforgettable smell of sweet maple syrup all around you. Magic takes place every spring in the Green Mountains of Vermont.

If you decide to take a ride on the back roads of Vermont some spring and should see huge amounts of steam rising into the air then you are very near a sugar house. Like most Vermont's my family would would love to have you stop in and visit. Experience first hand the process. Ask all the questions you like and of course have a free taste of our syrup. We know that once you've had a taste of Vermont that you will be back again!

We guarantee our syrup to be Vermont 100% Pure Maple Syrup (not imported or other sugars added to it).

We strongly support Vermont State Inspection of all maple products.

We carefully test and pact all syrup in accordance with state regulations for proper flavor, density and grade. We preheat all syrup to 180 degrees or more to insure proper packing.

We sell at such places as Sugar House Crafts in Rutland,VT. The New England Maple Museum in Pittsford,VT. The Inn at Willow Pond in Manchester,VT and other places.

Our standard container is the Vermont Maple Sugar Makers Association cans and jugs.

We service our customers 7 days a week so feel free to contact us anytime.