The Silloway Family has been sugaring since 1942 in Randolph Center, Vermont. Tradition pairs with the latest advancements in technology to produce the finest maple syrup and products from the healthiest trees. Our sap is boiled over a traditional wood-fired arch.
In 2014, a new sugarhouse was designed and built, set facing the south, with a narrow northern roof, and a large southern exposure to accommodate seventy solar panels. On a bright, sunny day in January, the numbers were climbing, showing the overall amount generated. On even a cold day, the system can output just over 15,000 watts. Averaging throughout the year, this energy supplies the sugarhouse needs, and about half of the power used on the family dairy farm, just down the road.
Family members have come and gone, with the sugaring operation always providing opportunity for hard work and good times together.
Silloway Maple started in 1943, with a team of work horses, a herd of dairy cows, and hundreds of maple trees. We still boil our sap over a traditional wood fire, paired with solar power, producing award winning maple syrup each spring. Visitors can come to the sugarhouse, to learn how maple syrup is made, and hike to the sugarwoods to see the majestic maples and intricate systems of saplines.