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Tucker Mountain Maple

Tucker Mountain Maple began production in 2005, in a recycled sugarhouse (salvaged from an abandoned building, moved and rebuilt in its current location) by Eric Johnson and Mark Cowdrey. Mark will be back as boiling master for the 2012 season, with the goal of building his own sugarhouse in the summer of 2012. 

The Sap - We currently collect sap from over 20 properties in the Andover area. The property owners receive a proportion of syrup back in payment for using their maple trees – the remainder of the syrup is available for sale to the public. We set out a little over 1100 taps and in our 2011 season we made 520 gallons of pure New Hampshire Maple Syrup. 

The Syrup – Regardless if you prefer light, medium or dark, our maple syrup is 100% natural maple syrup – no preservatives or additives! It is perfect on pancakes and waffles, excellent over vanilla ice cream, and can be used as a substitution for any sweetener when cooking. Drizzle it on fresh fruit or on oatmeal – be creative!

Storage – After opening, keep your maple syrup refrigerated. It can be kept in the freezer as well – it will get thick, but not freeze. If you should ever find mold on top of your syrup, skim it off, heat it to boiling on your stove, and it will be just fine.