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Sauces/Spreads, Syrups
Three generations take care of the Brown family farm. Specializing in the highest quality Vermont maple syrup, their farm is located in Putney along the banks of the Connecticut River. They produce their Grade A medium syrup the old-fashioned way. The art of “sugaring” was first learnt by the American colonists from the American Indians. The sap is coaxed from the maple tree and is boiled down into the purest sweetener nature has to offer, known to the Indians as “sweet water.” From mid -February, they have 4-6 weeks of tapping season. The process is very labor intensive, hence the reason why pure maple syrup is so expensive. The Brown's mellow flavored amber syrup ensures any breakfast will be extra special. Putney has a lively rural community mingled with a community of artists. The Browns have utilized the talents of popular folk artist Warren Kimble to design their packaging. This syrup is a perfect representation of the marriage of two local arts their community is justly proud of.
Certified Kosher Parve by KOF-K.
[...]its even kosher.
By eli
from ny ny on 2/6/2010
from ny ny on 2/6/2010
Gift:
No
Bottom Line:
Yes, I would recommend this to a friend
Comments about Vermont Pure Maple Syrup:
liked it, [...]
A real treat!
By M Robinson from Norfolk, VA on 2/11/2008
from Norfolk, VA on 2/11/2008
Pros:
Flavorful, Rich
Best Uses:
Breakfast
Describe Yourself:
Foodie
Bottom Line:
Yes, I would recommend this to a friend
Comments about Vermont Pure Maple Syrup:
Good flavor! Great warm on pancakes!