Small-Batch Maple, Walnut, and Sycamore Syrup | Sycamore Tree Farm

Syrup making doesn’t start at the stove or the sugar shack—it starts long before the first drop of sap ever flows. At Sycamore Tree Farm, the work behind our small-batch maple syrup, black walnut syrup, and sycamore syrup begins weeks before the season even starts. For the last few years, we only tapped a small number of trees for our own use, but this year we decided to go all in and tap as many trees as we could responsibly manage.

We focused first on a beautiful knoll on our property that’s almost entirely maple trees. Preparing those trees meant clearing brush, planning tap locations, and dealing with more poison ivy than we care to admit. We remove it by hand every year because we don’t use chemicals, choosing to keep our syrup making process as natural and organic as possible—even if it means a little extra work.

Beyond the maples, our property is lined with large, mature black walnut trees, which produce a rich, dark black walnut syrup with a deep, nutty flavor. New this year, we also tapped sycamore trees. Sycamore syrup is lighter and more delicate than maple, with a subtle sweetness and soft, almost vanilla-like notes that make it truly unique.

Walnut and sycamore trees produce far less sap than maple trees, which means it takes significantly more time and sap to create even a small batch of syrup. Because of this, these syrups are made in very limited quantities and are truly like liquid gold. Every jar is boiled down slowly and carefully right here on our farm.

Our maple syrup, black walnut syrup, and sycamore syrup are available for purchase on our website, but quantities—especially walnut and sycamore—are extremely limited each season. Once they’re gone, they’re gone until next year.