Putting the Art Back In Artisanal
Trees are complex, living creatures. Regarding them as rooted members of our organic community, it makes sense that they respond uniquely to the soils they grow in and the world surrounding them. Similar to grapevines and coffee trees, maple trees are ambassadors of terroir, allowing us to taste the trees' response to the world they grow in. Unlike coffee trees and grapevines, however, the terroir-revealing fruit of a maple tree--sap--permits a daily examination of terroir. At Zoar Tapatree we collect and process each flow of our sugarbush separately in numbered batches, allowing an amazing tour of each individual syrup-ing season. Sure, we'll never be found in your local box mart, but you can always be assured that Tapatree syrups were made thoughtfully, in small batches, and with the most minimal of processing so that you're always assured to be receiving all the flavor and nutrients the tree and Mother Nature intended.
In a world of fast-processing and anonymous provenance, Zoar Tapatree has taken the road less traveled. All of our syrups have been made from the trees on our 400+ acres of farm in Rodman, New York. Nestled on the edge of the Tug Hill Plateau, our trees benefit from deep alluvial soils, and a blanket of lake effect snowfall from the Great Lakes. It's not what we put into our syrups, it's what we don't take out. We don't use reverse osmosis, which strips saps to concentrate sugar. We don't use high-pressured filtration, which strips out minerals to improve clarity. We don't use vacuum sap-extraction, which pulls sap from the trees. It's just our trees, us, and an extra amount of time and artistry. The result is simply delicious. Taste the difference.