Butternut Mountain Farm | Pure Grade-A Maple Syrup from Vermont
The Marvin family has been deeply involved in the science, art and practice of maple sugaring and the Vermont Maple Industry since the 1940’s. A legacy and heritage we’re proud to carry forward as the next generation. Our story has become greater than that of just our own family. It extends to all those with whom we work – the sugarmakers that supply us, the customers whom we supply, and the Butternut Mountain Farm crew. Their stories are the story of Butternut Mountain Farm and we’re grateful for all that they’ve done to help to make us who we are.
With his innate sense of discovery and expertise in botany, Dr. James Wallace Marvin, a research professor, dedicated his career to understanding the mechanism of sap flow in sugar maple trees. A practical man, it’s no surprise his work led to the creation of the tubing and vacuum systems commonly used today in sap harvest. By co-founding the Proctor Maple Research Center and the Vermont Maple Industry Council, our family’s stewardship of maple began.
The methodical approach and rigor applied in Dr. Marvin's research carries through into what we do today. Whether testing out the latest in maple sugaring equipment, evaluating new processing equipment, or developing new products we believe that it’s the little things that make a difference.
Strengthening Vermont MapleIn 1953, Dr. Marvin purchased 600 acres of forestland in Johnson, the heart of Vermont maple country. It is here, on the slopes of Butternut Mountain, that our parents, David and Lucy Marvin started Butternut Mountain Farm, over 45 years ago.
In addition to our farm, we work with over 350 sugar makers to supply maple syrup to our operation. Each one of these farmers shares a vision of forest stewardship and commitment to quality that is similar to the one that has driven our work for decades. We serve as an important market for each of these farmers and the product they produce; we have an obligation to steward their product with as much care as they’ve put into it.
Our 75,000 sq.ft production facility is certified organic, Kosher, and SQF. Following exacting production standards, we proudly track every barrel with rigorous quality control and state-of-the-art supply logistics to ensure we deliver great products, on time, every time to every class of customer, from mass-market retailers and multinational food manufacturers to chefs and individuals.
No Preservatives. No Flavourings. No Artificial Colours
Pure maple syrup is entirely natural and essentially wild - a thoroughly wholesome sweetener straight from the forest to your table. Want to see how maple syrup is made? Check out this video.