Our Story

Rooted in Family and Tradition

There is only one short season each year when maple sap is harvested, and every drop matters.
At Mathison’s Maple Farm, our syrup is made with care, patience, and respect for the tradition passed down through generations.

Noah and Nathan learning the family tradition from their Dad.

Six generations

Six Generations of Syrup Makers

As the sixth generation, we are two brothers learning from our father. We are continuing the same old-fashioned syrup-making traditions, our great-grandfather used before us.

Every batch is made with care, patience, and respect for the process that has shaped our family for generations.

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Our Simple Process

How We Make It

The maple season begins when nighttime temperatures fall below freezing and daytime temperatures rise above freezing.

The natural freeze-and-thaw cycle creates internal pressure that pushes sap from the roots up through the branches of the tree. As temperatures drop again overnight, the sap is drawn back into the roots. Without this freeze and thaw cycle the sap flow stops, bringing the season to an end. 

This cycle nourishes the maple trees and provides us with the sweet sap used to make maple syrup.
During the spring harvest we only collect 7-10% of each trees sap, ensuring the health of the trees for generations to come. 

Our season typically begins in late February or early march, when temperatures first begin to warm.
Tapping starts by drilling a small hole approximately 1.5-2 inches deep into the tree at a slight upward angle.

A spile is then gently tapped into the drilled hole until it is snug.
A covered bucket is then carefully hung from the spile to collect the flowing sap. 

Throughout the season, when the buckets are full, we gather the maple sap and haul it back to our holding tanks at our sugar shack. Once collected, the sap is
slowly boiled down using a traditional wood-fired evaporator. Finally, we bottle our rich, flavourful maple syrup for you and your family to enjoy. 

  • Person using a drill to tap a maple tree

    Tap

    Each season begins by tapping our maple trees when the weather is just right.

  • Metal bucket attached to a tree with sap and a white container below, on a leaf-covered ground.

    Collect

    Sap is gathered during the short maple season and brought back with care.

  • Person working with a large wooden evaporator in a sugar shack

    Boil

    We use a wood-fired evaporator to create the rich maple flavour we are known for.

  • Three bottles of maple syrup on a wooden surface with a rustic background.

    Bottle

    The finished syrup is bottled and shared for families to enjoy year-round.