We can just about guarantee that you’ve never before experienced a Vermont maple syrup like the one from Bobo’s Mountain Sugar. This Vermont Dark Maple Syrup isn't too thick, so a little bit goes a loooong way in adding a dark and just-sweet-enough hit of maple to pancakes, hot coffee and more.
Each spring, Skye Chalmers and his wife Tina Hartell harvest sap from 2,500 maple trees on the southern-facing slope of Markham Mountain (also known as Bobo’s Mountain) in Weston, Vermont. The Bobo’s team burns local wood, cut from their land or from their neighbors’ land, to boil down the sap into incredible, sticky-sweet syrup, then pour it into classic glass bottles hand-labeled with the bottling date.
Tina says it takes about 55 gallons of their trees' lower-sugar sap to make one gallon of syrup. So each pint you pick up boasts the deep, rich, vanilla-esque flavor of almost seven gallons of sap harvested from trees growing on the same slope.
Fun fact: In 2014, Vermont revamped its maple-grading system. Bobo’s rich syrup, once known as Grade B, is now identified as Grade A Dark Color with Robust Taste – qualities it picks up later in the maple run, and that make it our favorite kind of syrup to keep on hand for just about everything.
Vermont is our happy place, and a drizzle of Bobo's over tender waffles (or in Jenny’s Mashed Sweet Potatoes) takes us right back.
Sometimes, it’s okay to be sappy.