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Terroir at Dufresne’s Sugar House

As Ellen Bhang said in her article about wine in a recent issue of The Boston Globe, terrior is “the totality of [the] growing environment– [it] is about more than the dirt and bedrock…Factors making up terroir include climate, topography, microbial input, and the human hand.” This can all also be said about maple syrup, as radio DJ Monte stated in our radio interview on February 20, 2017. (Listen to the interview on CISA’s website:

We’ve always believed our syrup tastes like it does, with its unique complexity of flavors, because of the mountain where our sugar bush is located. The care we take with meticulous processing is second only to the location of the trees in creating those flavor notes.

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