Making maple syrup has always been a way of life on Back Creek. Pat remembers, when he was young, a layer of steam filling the valley as each farm along the creek made enough syrup for themselves, and just a little extra to sell. Now, ours is the only working sugar house left on Back Creek.

Pat started helping his father make maple syrup when he was 8 years old, and it was always his favorite time of the year. While we do use some “modern” pumps, tubing and an evaporator, we also use buckets and the original open pan that belonged to Pat’s great-grandmother — whose legacy of hard work and dedication is the inspiration for preserving the unmistakably rich, smoky flavor of syrup made over wood fires.

Our syrup is called “Back Creek Farms” because we gather sugar water from trees on several of the old farms along the creek. These farms have been producing maple syrup since the early 1800’s and we hope to continue the tradition for years to come.  But the story doesn't stop here!

This year (2017) we began a new tradition - aging our maple syrup in barrels used for bourbon, rye, (wheat) whiskey and brandy!  Blending the flavors of syrup and fine spirits has opened an amazing new world of deliciousness.  These syrups are non-alcoholic, but the flavors are distinctly unique - try them all!

(Photo: Laura Peters/The News Leader)

(Photo: Laura Peters/The News Leader)

in the press

We were thrilled to have Laura Peters from the Newsleader come visit our farm. Her description of the sugar house nailed it.

You enter the kitchen portion of their sugar shack, which is a small wood cabin that sits on their property. You're instantly hit with the sweet smell of maple syrup. It's the kind of smell that lingers and tickles your nostrils.

Check out the rest of what she had to say! 

Highland Maple Festival: Inside the sugar house

Featured in