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Enjoy Maple Sugaring in the Adirondacks With Sugar House Tours, Maple Syrup Tastings, & More

Jump To: Maple Events This Season | Maple History | Maple Sugaring Process

Did you know? New York State is the second largest producer of maple syrup in the United States after Vermont, and the Sugar Maple is the state tree of New York. The Adirondacks with its rich forests and long history of agriculture is brimming with maple sugar houses and farms.

jars of maple syrup in a windowPhoto credit: Alan Nudi

Late winter into early spring is the ideal time to check out maple events happening throughout the Adirondacks, where you can learn all about the fascinating history of this industry, and sample delicious maple treats.

Adirondack Maple Events This Sugaring Season

a sign for a maple open house

While you can purchase New York maple products all year round, March and early April offer a remarkable amount of events that allow you to tour maple sugar shacks and try sugaring first-hand.

During Maple Weekends, which happen over two consecutive weekends in March, maple producers welcome visitors and families to see how their products are made; you can also check out the Thurman Maple Days over three weekends.

Please note: Maple Weekends have been cancelled for 2021, however, many farms will be open and offering drive-through, online ordering for takeout, and/or physical facilities with limited customers on site. Here are a few below, or you can check out to find a farm near you.

Wild Hill Maple

366 Carney Cassidy Road
Salem, NY 12865

Wild Hill Maple's sugarhouse is open to purchase products year-round. You might get lucky and see steam coming out of the top and catch owner Brian Ducharme boiling!

Mud Street Maple

269 Mud Street
Thurman, NY 12810

Mud Street maple will be open every weekend in March for outdoor maple fun.

Toad Hill Maple Farm

137 Charles Olds Road
Athol, NY 12810

Toad Hill Maple Farm is offering curbside pickup at the sugar house. Place orders online or by phone to schedule a pickup time. While on the property, find fun photo opportunities like their big Adirondack chair and a covered bridge! Please call ahead before visiting the farm.

Rathbun's Maple Sugar House

1208 Hatch Hill Road
Whitehall, NY 12887

Rathbun's Maple Sugar House will be open Saturdays and Sundays, 7am to 1pm for breakfast. Visit the Maple Sugar House gift shop behind the restaurant (masks required). Their gift shop offers a wide variety of maple products as well as pottery, books, and Rathbun's swag. View maple syrup production from the gift shop area!

McComb's Oak Hill Farm

227 Elm Lake Road
Speculator, NY 12164

Call a few days in advance to schedule a private tour of the farm and sugarhouse. Snowshoes will be available for visitors. You'll have the opportunity to purchase their homespun maple cotton candy, syrup of various grades, maple sugar candy, and gift boxes of their syrup paired with New Hope Mills pancake mix. Reservations are required.

Black Rooster Maple

10819 NY-73 Scenic
Keene, NY 12942

There is no need to call ahead, because this self-serve maple cabin in Keene is open 24/7! Black Rooster Maple offers various sizes of pure maple syrup, whiskey barrel aged maple syrup, maple cream, freshly ground maple flavored coffee, and gifts from other New York State producers like Precise Gluten Free Foods pancake mix. This is a quick and convenient stop on your way home from a day of skiing at Whiteface Mountain, Lake Placid Olympic Center, or snowshoeing at Ausable Chasm. Cash or credit cards are accepted.

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History of Maple Sugaring in the Adirondacks

In the northern United States, the Native Americans were the first to harvest the maple sap for nutritional use. Before the arrival of European settlers in the 1600's, many tribes had a long tradition of producing maple sugar. The Algonquins used stone tools to tap maple trees and harvest the energy-giving sugar from the tree. They would cook the maple sap by placing hot stones directly into collecting buckets.

The Algonquins would leave the buckets out at night and remove the frozen layer of ice that would form on top of the sap, a process similar to evaporating the excess liquid. The Iroquois also boiled maple sap from trees to convert it into maple syrup.

historical drawing of maple sugar making

In the 17th century, European colonists took advantage of the maple sap. At the time, the boiling process was time-consuming as the sap had to be transported by horses and oxen to a single location. Once it arrived there, the sugar was boiled and then processed over a fire built in the sugar shack.

During the Civil War, advances in food storage, like the tin can, made it possible to sell and distribute maple syrup on a larger scale. Dairy farmers made maple syrup to supplement their income through the spring. Maple syrup was also promoted as an alternative to slave-produced cane sugar among abolitionists and northern advocates.

The maple syrup production process went fairly unchanged until the energy crisis of the 1970's. Since then, the tapping and boiling processes have advanced, allowing for both more efficient and safer syrup production. With the use of modern filtration, vacuum pumps, reverse-osmosis techniques, and fast heating capabilities, the maple syrup-making process has never been more efficient.

The Maple Sugaring Process

a maple sugaring operation outdoors

The process of maple sugaring usually begins in the Adirondacks in March before the Spring Equinox as the snow and ice begin to thaw. The Sugar Maple tree, or sugar bush, produces a sap that begins to flow depending on the temperature fluctuations between night and day.

Maple sap has a high sugar content during the winter because cold periods below 25° F result in the conversion of starch to sucrose (aka sugar) which is required for leaf expansion. March is sugaring season because the warm daytime temperatures and freezing nights generate sap flow. The highest quality sap flows at the beginning of the season and has the highest sugar content.

The process of collecting maple sap in the United States has advanced since the Colonial Era through the use of vacuum pumps and tubing. A maple tree is tapped when it is at least 30 years old and can support up to 3 taps. The tap allows the sap to flow into a collection area, either through plastic tubing that leads directly to the evaporator house, or into traditional buckets.

Maple sap is nearly 98% water. This means that although a maple tree can produce more than 3 gallons of sap per day, it takes over 40 gallons of sap to produce just 1 gallon of pure maple syrup. Once enough sap has been collected, it is transferred to an evaporator in a sugar shack.

maple being formed inside a metal contraptionPhoto credit: Alan Nudi

A sugar shack or sugar house is a cabin-like structure that is louvered, meaning it has horizontal slats angled to let out the steam from the sap evaporation. The sap is heated and the excess moisture evaporates, concentrating the sugar in the sap.

Boiling maple sugar is a highly controlled process to ensure that there is an appropriate amount of sugar in the product. Around 66-67% sugar content is ideal for high quality syrups. After boiling, the syrup is filtered, assigned a grade, and packaged. To create maple candies or taffies, the syrup is heated longer and combined with other ingredients.

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