My name is Brad Rice, I am a chef by trade and I have a love for the outdoors. With that combination, making maple syrup is perfect for me. I also get a chance to get out of the house in late winter when cabin fever is at its worst. The spring of 2009 was my first season of making pure New Hampshire maple syrup. I had 25 taps and made several gallons of wonderful amber gold. The sap was boiled on my backyard rig with a roasting pan on cement blocks. It was then I realized I had been bitten by the maple bug and fell in love with the process.
We are now heading into our 10th season of maple sugaring and 9th at this level. The 2018 season was pretty good saw higher sugar in the raw sap made the exact same amount of syrup in 2017 with 1000 gallons less sap. Its been a long winter and I am looking forward to another great season. There is no better smell than the sweet steam coming off the evaporator.
Brad Rice, Artisan
Available at: https://willowcreeksugarhouse.com/About_the_Syrup.html