Vermont Dark Maple SyrupMADE BY BOBO'S MOUNTAIN SUGAR IN WESTON, VERMONT
We can just about guarantee that you’ve never before experienced a Vermont maple syrup like Bobo’s. It's not 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 and Tina harvest sap from the 2,500 maple trees that dot their southern-facing mountainside property. They boil it all down over a fire stoked with wood cut from the surrounding land, 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 1 gallon of syrup. So each pint you pick up boasts the deep, rich, vanilla-esque flavor of almost 7 gallons of sap harvested from trees growing on the same slope.
Vermont is our happy place, and a drizzle of Bobo's over fluffy pancakes and tender waffles takes us right back.
did you know?
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.
tip of the tongue
Bobo’s recommends using their syrup to make another of our favorite Vermont specialties: switchel! Mix 4 cups cold water with 1 teaspoon fresh grated ginger, 1/4 cup Dark Robust Mountain Maple Syrup and 1/2 cup Carr’s Apple Cider Vinegar. Shake and refrigerate for a few hours. Serve diluted with water and garnished with fresh mint.