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How We Make It

Maple Syrup

Product Description

Maple Syrup the way it used to be. The best sweetener money can buy, 100% made in Connecticut.

- 3 x 9.3 fl oz Grade A Very Dark (formerly Grade B) maple syrup

- 1 x 2 fl oz Grade A Very Dark (formerly Grade B) gift maple syrup

All in glass bottles -- no concern of plastic leaching. Certified Organic by Baystate Organic Certifiers.

Very Dark is our darkest syrup, with a strong maple taste and hints of molasses. 100% pure maple syrup, nothing added, never blended with other syrups. 

How We Make It

We started making maple syrup in 2004, and now tap over 2,000 trees in two towns in Connecticut.

We boil the sap in small batches when the sap starts pushing nutrients out to the branches in February and March. The lightest syrup comes first in the season, progressively darkening throughout the weeks. The season ends when nights no longer drop below freezing.

Free from the 8 major allergens: milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soybeans

Click here to see our Nutrition Facts label


                       Winter at Fat Stone Farm. Boiling sap in the sugar shack



Bill checking sap at the top of our evaporator



Training starts young at Fat Stone Farm


Elderberry Apple Shots

How We Make It

We gently press elderberries on the farm, and combine them with apple cider we boil on our wood-fired evaporator. Our elderberries do not undergo extreme heat, or extraction processes that involve chemicals or solvents.

Our Shots is unique farm product made in small batches. Slight variations do occur. These are due to soil and weather conditions, different harvesting times, and fruit or berry varieties that we grow and use. In fact, new research identified 10 different flavors present in the elderberry.

Free from the 8 major allergens: milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soybeans

Click here to see our entire label



Golden Delicious apples growing at Fat Stone Farm. In the fall, we evaporate freshly pressed apple cider into a syrup. Some folks in New England call it "boiled cider". Colonists used boiled cider to sweeten their food all winter long.


Elderberries harvested at Fat Stone Farm
Almost ripened Sambucus nigra spp. canadensis (elderberries) at Fat Stone Farm. This type of elderberry is native to North America and has been growing here for centuries.


Harvesting elderflowers at Fat Stone Farm
A section of our elderberries in June when they are still flowering



Bill meeting up with Kelly Perry, another elderberry grower.