From our taps to your table
Welcome to Henry’s Greenwoods Farm, a family-owned business dedicated to crafting the finest Vermont maple syrup. For generations, our family has been steeped in the traditions of maple sugaring, carefully tapping the sugar maples on our farm and transforming their sap into rich, golden syrup. We take pride in using time-honored methods, with a commitment to quality, sustainability, and the authentic taste that only Vermont can offer.
From our taps to your table, we harvest our sap in small batches, ensuring the highest level of care in every drop. Our family’s passion for maple syrup goes beyond production – it’s about preserving the land, supporting our local community, and sharing a piece of Vermont’s natural beauty with you.
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Four generations, still wood fired
The experience of making wood-fired maple syrup is an art form, steeped in history and craftsmanship. The process begins in early spring when the sap from sugar maple trees is collected, during the thawing and freezing cycles of the season. This sap, which is mostly water with just a hint of sugar, needs to be evaporated to concentrate its sweetness into the rich syrup we enjoy.
The evaporator needs constant tending—wood must be slowly fed into the fire, and the temperature must be carefully monitored to ensure the syrup doesn’t burn or boil over. It's a labor-intensive process, but the result is a rich, golden syrup with a distinct smoky flavor that adds complexity and depth to its sweetness.
For those who appreciate the artistry of food and the connection to nature, wood-fired maple syrup offers a taste of both. It’s a rare treat that speaks to the beauty of craftsmanship, patience, and the rustic charm of time-honored techniques.
