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LIQUID GOLD: Maple Smith Keeps Boiling

March 11, 2013

Mckenzie Smith keeps up the family tradition. Photo: Ken Wells

IRASBURG – It's the perfect scenario for creating maple syrup. Cold nights in the twenties backed by warm days in the forties.
That recipe for success is letting local maple syrup producers get out and make one of the world's best foods: Vermont maple syrup. The Smith brothers in Irasburg have been busy doing just that.
Maple Smith has been in a business a few years. They have produced as much as 1700 gallons from their sugarhouse although last year that amount slumped down to 1000 gallons. Chris, who works the 4300 taps with his brothers Corey and Aaron, has been out straight for the last week.

For more of this story, see Tuesday's edition of the Newport Daily Express for March 12, 2013.

 

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