From deep within the red maple trees of Dutchess County’s Madava Farms, to energy-efficient preparation and sustainable production on site, to sweetening your most-loved recipe, Crown Maple’s certified-organic maple syrup goes through a slow and careful seasonal process to become the kitchen table staple those-in-the-know all crave — and it’s no easy feat for the team!
Tapping season in the region kicks off in early January and lasts through April -- and as it turns out -- the largest abundance of tappable maple trees in the United States is located in New York State. Family-owned Crown Maple is currently in the midst of tapping season, the most productive and exciting time in the cycle of syrup making. It’s also the perfect time to plan a visit.
Crown Maple’s production team of ten spent three weeks this past winter venturing into their woods to place one or two taps on 50,000 — yes, you read that correctly — red and sugar maple trees. These taps make the smallest possible impact; the trees heal completely within one year. A pattern of freezing nights and thawing days, most of which typically happen during March, are the most productive days for tapping.
Photo Credit: Crown Maple
The tapping process is delicate and precise, and after the taps are in the trees, the team continuously checks tap lines for possible damage caused by nature and wildlife. Sap lines are under vacuum, so the smallest holes will impact production. Throughout early spring, the crew keeps busy gathering sap and making repairs.
Photo Credit: Crown Maple
“This incredible natural sweetener [maple syrup] is made by doing one thing -- removing water,” said Tyge Rugenstein, COO of Crown Maple. Maple sap is approximately 98 percent water, and its color early on is crystal clear, much to the amazement of Crown Maple’s visitors. After sap is collected, Crown Maple uses reverse osmosis to remove about 90 percent of water from the sap, which produces a concentrate of a precise sugar content. The final process of boiling will complete the evaporation and produce the final syrup product, a beautiful gold color with a sweet and pure taste.
Photo Credit: Crown Maple
The estate-produced and artisan quality maple syrup of Crown Maple sets the standard in numerous ways. Production teams always process within hours of sap collection, for a final product with perfect flavors. Crown Maple is also differentiated as a producer because it uniquely uses a state-of-the-art filtration system which creates a remarkably clean and pure maple syrup. To finish, Crown Maple also consults a three-person panel to taste test the product at least three times.
It would be a mistake to limit maple syrup possibilities to just breakfast. Crown Maple recently collaborated with Angry Orchard on an exclusive cider Maple Wooden Sleeper, of which they only made 400 bottles. In the past they have sweetened special brews by Yonkers Brewery, and Newburgh Brewery. They have also worked with Oliver Kita Chocolates in Rhinebeck, Hudson Valley Skin Care, and Sunniva Super Coffee.
Photo Credit: Crown Maple
Be the first to try Maple Cayenne Hot Sauce from Horseshoe Brand Hot Sauce at their Release Party on April 8th, tickets available on Crown Maple’s website! Or pick another date, should that not work! “The best time to visit the farm is any weekend with beautiful weather.” said Rugenstein. "Enjoy a meal and beverage from the café, a hike in the woods, then roast a marshmallow around the fire on the patio, makes for perfect day in the Hudson Valley.”
Photo Credit: Crown Maple
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