Burgess Farms Maple Syrup is a family tradition rooted in the rolling hills of southern Ohio. Our syrup is 100% pure maple syrup, made the same way Ohio producers have done for generations—by respecting the trees, the season, and the process.

Maple syrup production is entirely driven by nature. Each winter, when nights drop below freezing and days warm above it, maple trees naturally release sap. In southern Ohio, this freeze-thaw cycle arrives earlier than in northern states, so our sugaring season typically begins in mid-January and runs through early March, depending on the weather.

Sap is carefully collected from healthy maple trees and brought back to the sugarhouse, where it is slowly boiled to remove excess water. It takes approximately 40–50 gallons of raw sap to produce just one gallon of finished syrup, requiring hours of steady heat, close attention, and experience to achieve the right color and flavor. The syrup is then filtered and bottled—nothing added, nothing taken away.