David Carpenter’s first attempt to produce syrup occurred at age 9. He tapped some trees on the family farm, built an arch for boiling and got to work. But he couldn’t control the heat in the sugar shack, so he convinced his mom to let him do the final finishing in her kitchen. The syrup came out great – but after 4 days of steam, the kitchen wallpaper peeled right off the wall.
DOC’s is named for David Olin Carpenter, who was the 5th generation to own the Woodhull, NY farm where DOC’s Maple is now produced. Doc’s wife and children now run the business in his honor.
How does syrup happen? Maple trees are identified, taps are set, and the family waits for the magical moment in early spring when sap begins to run. The sap moves through the lines and makes its way to the sugar shanty where it is boiled to make syrup. Hundreds of thousands of gallons of sap = thousands of gallons of syrup. A sweet gift from the trees, and above.
Doc’s Maple is loved by many New York City chefs, including Marc Murphy of Landmarc and Ditch Plains.