Thomas Pigeon is, first and foremost an outdoorsman and an adventurer – spending much of his life in Canada’s wilderness, living the life of our forefathers.  “I’ve met some incredible people in my travels and I’ve seen pretty much every corner of this great nation.  I grew up in Quebec – the homeland of Maple Syrup – but quickly learned through my travels that various regions of Canada make equally exceptional syrup with regional variations,” he notes.

When the evenings are below zero and the sun kisses the bark of the maples, the pressure change in the trees brings about a miracle of nature: nectar flows through the trees in adequate abundance to feed their growth while still sparing plenty to ultimately be converted into maple syrup. 

The crunching of the snow under winter boots, and the melodic dripping – almost soft drumming – of the sap as it hits the bottom of our pails stirs the soul and signals “the run is on”… and then the work begins.