Maple syrup from trees nobody else taps.
Bigleaf maple grows up and down the Pacific coast, from Alaska to Northern California, and almost no one makes syrup from it. We do, on our family farm, in small winter batches. Dark amber, robust, nothing added.
Grown & bottled
Not sugar maple
Pure, nothing added
Farm, small batch
One syrup. Three sizes.
★★★★★ 5.0 on Google
Dark amber with notes of chocolate, caramel and toasted brown sugar. Good in coffee, over ice cream, in a marinade, or straight off the spoon.
1.6 oz · tasting size, stocking stuffer · sold out
6.7 oz · our most popular · sold out
12.6 oz · for the pantry · sold out
✓ Next run bottled in spring 2027 ✓ Free pickup in Sheridan ✓ Secure checkout via Stripe
Dan, checking lines on the maples behind the farm
Vermont taps sugar maple. We tap what grows here.
Bigleaf maple has been standing along the Pacific coast for thousands of years. Until recently, nobody bottled it.
Sugar maple doesn’t grow in the Pacific Northwest. Bigleaf does, everywhere, and it runs sap in the wet Oregon winter instead of the New England spring. The sugar content is lower, which means more sap and more boiling for every bottle, and a syrup that tastes unlike anything from the East Coast: darker, rounder, with that chocolate-and-caramel finish.
We’re a multi-generational family business in Sheridan. The goal is simple: make something our kids and grandkids can keep making, and get it onto your table.
“We always recommend people taste it before they buy it, because it doesn’t taste like East Coast maple syrup.” Dan, at the McMinnville Farmers Market
trees tapped last season
sugar at bottling
sap season
Tapped in winter. Boiled down. Bottled by hand.
Nothing goes in but sap. We take out water; that’s the whole recipe.
Tap
Lines go on the maples when the winter freeze-thaw starts, usually December. Sap runs clear and barely sweet.
Concentrate
Reverse osmosis pulls most of the water out first, so the boil is shorter and the flavor stays clean.
Boil & bottle
We boil to 66% sugar, the point where sap becomes syrup, then filter, bottle and cool. Then it ships to you.
Delicious, deep, and dark. Perfect addition to waffles or any other food that you like syrup on.
Jeff M
Google review · ★★★★★
Delicious Syrup from a local family run business.
Yulia Krupska Berner
Google review · ★★★★★
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Oregon’s maple story is getting told
Bigleaf Maple Syrup: Oregon’s Next World Class Culinary Delight
Twenty-four minutes in our woods and sugar house with Elliot, from tap to bottle. Filmed by Good News Tree Service.
Oregon’s bigleaf maple syrup is about more than just pancakes
Superabundant on “the espresso of maple syrups” and the Oregon farmers, Dan among them, building a business from an overlooked tree.
Western Innovator: Tapping into potential of bigleaf maples
How a handful of Oregon producers are building a syrup industry from a tree everyone overlooked.
What to do with it
Eight recipes from the farm kitchen
Banana bread, pecan pie, a salmon glaze, two marinades and more. Amy’s favorites, tested with our syrup.
Hear when the season’s run is bottled.
Small batches sell out. One email when new syrup is ready, one before the holidays. That’s it.