We don’t use pumps, lines, or any other mechanical process: our maple syrup is painstakingly boiled for many hours after being collected in traditional buckets from the trees - the same methods that the settlers that came to our great nation once used.

Quebec-born resident sap master Thomas Pigeon spent much of his life in Canada’s wilderness, journeying to nearly every corner of the country. In his travels he learned that different regions imbue their syrups with different characteristics; knowledge that has lent itself to the Old School Sap Co. craft.

Old School Sap Co. offers a very limited supply (typically less than 300 litres per year) to ensure our syrup’s hand-made quality, freshness, and taste are second to none - get yours today!