Runamok Maple Syrup Gift Box | Oprah's Favorite | Special Present For Holidays | Bourbon Barrel-Aged Hibiscus Flower & Cinnamon+Vanilla Infused | 3 Bottles of Real Maple Syrup | 8.45 Fl Oz (250mL

- ??HOLIDAY PRESENT: You don’t have to spend anymore time to find the perfect holiday gift. A great present for your loved ones or for yourself. The maple syrup gift box represents a mix of our 3 famous barrel-aged and infused flavors to delight yourself and your family. - ??VARIETY OF FLAVORS: Spice up your cocktail with Bourbon Barrel Aged, refresh your fruit salad with Hibiscus Flower maple syrup or sweeten your morning coffee with Cinnamon+Vanilla Infused. - ??PACKAGING: The set contains 3 bottles of 8.45 fl oz each, encased in an elegant gift box, so there is no need for gift wrapping. - ??CORPORATE GIFT: Surprise your boss or co-workers with an original gift. Our variety of real maple syrup sets are a present that guaranteed to be enjoyed. - ??ATTENTION: Cheaper, maple-flavored syrups are made with a negligible amount of pure maple. Delight yourself and your family to a bottle of 100% real maple syrup from Runamok. You’ll notice the difference in flavor!

Product description

The Sugarbush

The boiling process

The Sugarhouse

Maintaining a productive sugarbush requires a lot of hands-on, manual labor. The process starts in mid-winter when the trees are tapped by drilling a small hole in the trunk of a sugar or red maple and inserting a spout. When spring finally arrives and the temperature rises above freezing during the day, the sap starts to run. It comes out as a slow drip from the tap and flows into tubing that is connected to a network which runs throughout the forest, ending in huge tanks. The entire network is on a vacuum system to keep the sap flowing. Each year is a guessing game as to how long the sap will run. It may go on and off for ten weeks or it could run for just a few days before the weather warms up too much and the season comes to an abrupt end.

Once the sap comes into the sugarhouse, it is concentrated through a reverse osmosis machine and boiled down to syrup. The boiling process is intense and the hours are long. When there are roughly six weeks to make a year’s worth of product, there is no stopping and starting mid-run to catch some sleep. It’s an art in endurance and on-the-job problem-solving. Once the syrup has reached the proper concentration, it is filtered and stored in barrels.

Once the barrel-aging and infusions are complete, it's time to bottle the final product. Our team in northern Vermont bottles and labels each product, with a keen eye for quality on every product that leaves the building. Our passion for producing the highest quality products spans from the sap and syrup to the final packaged good leaving the facility.