Our Roots

Brigham Hill Maple is a childhood dream that has blossomed into a thriving small business. Our first sugarhouse was small and simple, but the memories made within its walls will last a lifetime. We value the following principles:

• Balancing traditional sugaring practices with new technologies that reduce our environmental impact.

• Remaining a single-source producer selling only our own maple syrup.

• Connecting with our customers. Embracing our community. Laughing with our friends and family.

• Appreciating our forest and what it gives us - taking moments to enjoy the peace and quiet it provides.

Our Maple Syrup

Located at the highest elevation in Essex, Vermont, the terrain of Brigham Hill has the climate and nutrients necessary to sustain our thriving maple sugarbush. We collect sap from just over 3,000 trees. In 2020 we invested in solar panels, which bank energy all year that we use to power our reverse osmosis machine. The concentrated sap is then boiled over a fire, fueled by firewood that we cut and split each year from trees that have died or blown over during storms.

While many sugarmakers are switching to oil-fired evaporators, we take pride in reducing our sap over a traditional wood fire, which allows us to honor sugaring traditions and gives our syrup an exceptional flavor. We are small enough to be able to taste every barrel of syrup that we make and sell, upholding our reputation as having the best-tasting syrup in Vermont.