Every spring, when the weather warms up, the sap starts to run through the majestic maple trees in Vermont. Thousands of trees tapped with funnels produce sap made into sticky sweet syrup. Many syrup makers in Vermont offer tours of their maple forests and syrup-making facilities.
Sap is collected in a four-to-six-week period during March and April when the weather in Vermont is still fickle. Tours can involve hikes through the forest to observe sap collection practices. Temperatures during these months can fluctuate widely--from 21.8 degrees F to 53.3 F--so dress in layers and be prepared for rain or snow.
Sugarhouse are scattered throughout the state of Vermont. The accumulated efforts of more than 2,000 Vermont maple-syrup makers resulted in about 900,000 gallons of maple syrup in 2009. Some producers that offer tours of their operations have been in Vermont for more than 100 years.
Each sugarhouse has a distinct touring experience. For example, the Fortin Family farm, Carman Brook Maple & Dairy Farm in Highgate Springs, has been operating since 1911. In 2010, they offered year-round self-guided tours. Goodrich's Maple farm, in operation since 1840, provides guided tours. Possibly the best feature of any maple-syrup tour is the product tasting at the end.
