History: For years, I made Maple syrup on a small scale for family and friends and then I was introduced to "Shagbark" Hickory syrup by a friend from Wosster, Ohio. Having several mature hickory trees on our farm, I decided to experiment with the process and quickly developed what I thought was a unique tasting product. I then began experimenting with the crops that I was currently growing or knew could be grown on our farm and developed interesting syrup flavor combinations like Rhubarb and Wild Ginger, Jalapéno & Lime, and Blackberry Pecan. The product line has since grown to include over 30 varieties of syrup, 15 varieties of Jam & Glaze products and a handful of infused vinegars.
Sourcing: All sap comes from our farm. Most of the fruits, herbs and berries are also grown by us. What we do purchase come from other local small farmers who grow without pesticides.
Methods: Organic, but not certified.
Fun Facts: I spent 25 years in product development and design field. I also taught for 15 years at the Cleveland Institute of Art prior to starting the syrup business.
