Celebrate Maple Season in the Adirondacks
In New York, Adirondack region maple producers have begun their annual sap collection and maple syrup production activity. Maple Weekends, a celebration of maple producers and maple products, will take place March 16, 17, 23 and 24 with many facilities offering tours, samples and opportunities to speak with experts about maple syrup production in New York.
New York is the second-largest maple-producing state in the country, accounting for approximately 18% of syrup produced each year. Much of that production takes place within the Adirondack region of upstate New York in small, family-owned “sugar shacks.” According to the U.S. Department of Agriculture, New York produced 750,000 gallons of maple syrup in 2023, an 8% decrease from the previous year; while maple producers outside of New York experienced a 15% decrease. In 2022, maple syrup production in New York was valued at $30.6 million with an estimated economic impact of approximately $120 million.
Maple syrup is typically produced throughout the months of February, March and early April. Unusually warm daytime temperatures this year caused sap to begin flowing in January. Sugar maple trees move sugary water (sap) through their trunks in late winter. Temperature fluctuations push sap through the tree so that it has the nutrients needed to grow. Sap can be collected through holes in the trees when there are cold nights and warm days; below 32°F at night and above 40°F during the day. This watery sap is then boiled until it becomes thick.
Boiling sap and allowing the excess water to evaporate is arguably the most important part of the production process, as the quality of the syrup is determined by the amount of sugar in the final product. High quality syrups ideally contain 66-67% sugar. It is also incredibly time-consuming; it takes 40 gallons of sap to make just one gallon of maple syrup. According to Adam Wild, director of the Uihlein Maple Research Forest in Lake Placid, maple syrup production has always been a part of life in the Adirondacks. “The heavily forested Adirondack region, with its large percentage of maple trees combined with the ideal Adirondack climate of long cold winters punctuated with gradual warming at the end of the winter season make this area one of the best in the entire nation for maple syrup production.” he said.
Much of Wild’s research focuses on forest management and sustainability initiatives, as maple syrup production is a sustainable, farm-to-table practice. “Maple producers actively manage their forests, ensuring that the trees remain in place for generations. They are not cut for timber and maple producers continually work to ensure that the trees remain healthy. Tapping trees removes only a small percentage of the trees’ stored energy, as each tree produces much more than it actually needs to thrive.”
Book a unique stay at a local resort
High Peaks Resort on the shores of Mirror Lake in the heart of Lake Placid is the perfect place to make a homebase while exploring the Adirondacks, and it is just a short drive from local Lake Placid Maple Sugar Houses.
To take advantage of this short season, High Peaks Resort is offering a Mountains & Maple package. When booked, visitors receive:
- Authentic, locally farmed Maple Syrup—perfect for those morning pancakes or an afternoon pick-me-up.
- Maple Cotton Candy that captures the essence of the Adirondacks in each fluffy bite.
- Maple Popcorn, an irresistible blend of sweet and salty, for cozy in-room movie nights.
- Two exclusive High Peaks Resort mugs to take home, so your Adirondack memories stay fresh long after you depart.
The resort offers three unique lodging experiences, from a traditional hotel experience in the High Peaks Resort, to a modern retro-vibe in the Lake House, to privacy and serenity in the Waterfront Collection (including suites with fireplaces!). Guests enjoy sweeping views of the Adirondack mountains, arts and crafts, family movie nights, s’mores building and marshmallow toasting, birds of prey demonstrations and dining specials in Dancing Bears Restaurant.
Go beyond breakfast and try inspired local cuisine
Maple syrup traditionally accompanies a variety of breakfast foods but, in the Adirondacks, it is also used to flavor candy, beverages, barbecue sauce, recipes, and cocktails. It can also be used as part of various experiences that showcase this Adirondack pantry staple. Some locally produced products and recipes include:
- Maple beer: Craft beers featuring local maple are found across the Adirondacks. Big Slide Brewery’s maple bourbon imperial stout is aged in a barrel previously used for locally-produced maple syrup. Raquette River Brewing offers its Maple Cream Porter, brewed with local maple syrup.
- Many Adirondack-region restaurants have “maple glazed” items on the menu: salmon, pork, chicken, vegetables and more. Chef Mike Rush at Campfire Grill in Saranac Lake obtains kegs of maple syrup for use throughout the year.
- Barbecue sauces in the Adirondack region often use maple syrup.
- Maple is used for a variety of products including: cotton candy, hard candies, maple butter, various syrups, sauces and jellies.
Continue the celebration at home with a local drink recipe
Local bartenders often create delicious cocktails with maple, including this recipe for a maple margarita created by Carolyn Sicher, co-owner of the Deer’s Head Inn, in Elizabethtown, NY:
- Ingredients: 1.5 oz good quality tequila, .5 oz mandarin liqueur, .5 oz fresh lime juice, .5 oz fresh lemon juice, .5 oz maple lemonade (traditional lemonade with maple as extra sweetener), 1 Tbsp local maple syrup
- Directions: Rub a freshly-cut lime wedge around the rim of the glass and coat the rim by placing it upside down in a dish of tajin spice blend. Fill the glass with fresh ice. Mix all ingredients together in a shaker with ice cubes and strain into the glass. Drizzle with a tablespoon of pure Adirondack maple syrup. Garnish with lime.