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

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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.

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