One winter for an extra project in school we students collected and boiled maple sap from trees on the school property. I love woods and cold and snow, and this fascinated me. After watching a friend process this God-given sweetener, my interest grew and I tried a few taps myself. Since moving from Pennsylvania to Michigan I found myself living near some of the best maple trees in the nation! My hobby grew and I am currently tapping many roadside trees in the Mendon/Three Rivers area.
I am committed to living up to my name—both in character and in producing a sterling product for your table!
Sterling N. Showalter
How maple syrup is made
In late winter when nights are cool and days are warm, maple sap begins to flow. Maple trees drink up water during cool nights, but the rising temperatures during the day force it down again. Since the trees don’t need it all, we drill small holes in the side of the trees, gathering the faintly sweet sap into buckets or barrels. In the sugar shack, a reverse osmosis process removes some of the water. The remainder of excess water is boiled away in a special evaporator. The sterling syrup you hold is only 3% of its original volume—pure and sweet!