Embedded Files
At Santiam Buttes Farm, we're passionate about transforming the humble sap of the Oregon bigleaf maple (Acer macrophyllum) into a delectable syrup you can enjoy. It's a journey that highlights both the unique characteristics of this native tree and the ingenuity involved in coaxing out its sweet essence.
A spile tapped into a bigleaf maple tree on Santiam Buttes Farm.
One of the first things to understand about bigleaf maple sap is its relatively low sugar content compared to other maple varieties, particularly the sugar maple (Acer saccharum) prized in the East. It takes approximately 40 gallons of sugar maple sap to produce a single gallon of syrup. Comparatively, Oregon’s bigleaf maple requires approximately double that – often closer to 80 gallons of sap for one gallon of syrup. This lower sugar concentration means a longer and more patient process is required to concentrate the sap’s natural sweetness.
The fundamental principle behind maple syrup production is the simple act of boiling sap to evaporate excess water. For centuries, this was done entirely over open flames, a time-intensive endeavor. While the core idea remains the same, at Santiam Buttes Farm, we embrace modern technology to enhance efficiency and quality.
Our process begins with the careful collection of sap throughout the winter. Once we have this precious liquid, we take advantage of a reverse osmosis system. This system allows us to gently remove a significant portion of the water content from the sap before it even reaches the evaporator. Think of it as a pre-concentration step, making the subsequent boiling process more efficient and reducing the overall energy required.
Santiam Buttes Farm owner John set up a main line for sap collection.
Santiam Buttes Farm sap evaporation system.
Following the reverse osmosis stage, the partially concentrated sap moves into our evaporation system. Here, the sap is heated and the remaining water is evaporated as steam. As the water dissipates, the sugar concentration steadily rises and the liquid thickens, gradually transforming into the rich, dark syrup we know and love.
The final steps in our journey from tree to table involve meticulous filtering to ensure a pure and smooth product, free of any impurities. Finally, the warm syrup is carefully bottled, ready to bring a taste of Oregon's native forests to your table.
Santiam Buttes Farm bigleaf maple syrup, bottled and ready for you to enjoy!
While the bigleaf maple presents unique challenges with its lower sugar content, the resulting syrup is a testament to the dedication and care we put into our craft. It's a distinctively flavored syrup, often described as having subtle caramel undertones, a true reflection of the magnificent Acer macrophyllum trees that thrive in our Oregon landscape. We invite you to savor the unique sweetness of our bigleaf maple syrup, a delicious embodiment of our region's natural bounty.
Interested in trying some bigleaf maple syrup for yourself? Visit our Products page to see what we have in stock!
Report abuse