A state-of-the-art tubing system, reverse osmosis, and a wood-fired evaporator create some of the best-tasting maple syrup.

There are over 2,200 maple syrup taps in this untouched forest.

The Sugarhouse is always open. During the Syrup season (mid-March to mid-April), it is in full production, and there is always something exciting to see.

Photos and video: Vlad Umnov