20210322-SAP-RADDER-14.JPG

Jamie Nystrom, co-owner of Bensch Mountain Maple, in Townshend, Vt., checks the density of the sap while sugaring.

Don't miss the big stories. Like us on Facebook.  

TOWNSHEND — Jamie Nystrom and Sam Bourne, owners of Bensch Mountain Maple, started their sugaring operation three years ago, and make nearly 11,000 gallons of syrup a year. Located on Route 30, they wanted their shop to represent a classic Vermont sugar shack. They use a reverse osmosis machine to increase the concentration of the sap before boiling it.

Talk with us

Since COVID-19 makes it difficult to convene Coffees with the President, if you have a question or a comment about The Eagle, send it to company President Fredric D. Rutberg at frutberg@berkshireeagle.com