It started with trees. A lot of trees, a love of the forest, and a slightly unhealthy obsession with making really damn good maple syrup.

Here in the Algonquin Highlands of Ontario, we spend our springs chasing sap, our winters getting ready for the next season, and pretty much every season in between thinking about maple. We believe the best products start with the best ingredients, which is why everything begins with the maple trees themselves—and with producing exceptional 100% pure Ontario maple syrup.

But once you’ve tasted really good maple syrup, you start wondering: What else can we do with this?

That question is what led us down the rabbit hole.

Today, our collection goes well beyond the bottle of syrup you grew up pouring over pancakes. We create triple barrel-aged maple syrups with serious depth and character, giving pure maple syrup time to take on rich, complex notes from carefully selected barrels. These are maple syrups made for sipping, pairing, cooking, cocktails, desserts—and yes, they’re ridiculously good in coffee.

Then there are our infused maple syrups. Some are smooth and sophisticated. Some are sweet with a little attitude. And some are downright dangerous if you underestimate them. We experiment with bold ingredients and unexpected flavours, always starting with the same premium maple syrup at the heart of it all. Everything we make is produced in small batches, because we’d rather make something exceptional than make something ordinary by the truckload. We obsess over flavour, ingredients, presentation and the little details that turn a good product into one you remember.

We’re proud of where we come from, proud of what goes into every bottle, and proud to do things a little differently.

Pure maple syrup is where we started. How far we can take it is where it gets interesting.