In the Early Spring of Each Year
Loch's skilled "sugarmakers" head to the woods for the start of the maple syrup season. The Sugarmakers drill a small hole into the trunk of each tree, insert a small spout into the hole and collect the sap that begins to flow. This process is called "tapping the tree."
The sap starts to "run" or flow out of the holes when the weather is just right. Sugarmakers like cold nights (with temperatures below freezing) and warm days (with temperatures above freezing) so the sap will flow properly. Once the sap starts collecting it's processed right away.
Very carefully watch the boiling sap. As the sap thickens, it gets hotter. The sugarmakers know that the maple syrup is ready when its temperature reaches 7 degrees Fahrenheit above the boiling point of water. This process requires a lot of time and energy. In fact, it takes about 40 gallons of sap to make just one gallon of Loch's pure maple syrup!
The Finished Maple Syrup
Is filtered, then put in containers for sale, or made into one of Loch Maple's other tasty maple treats, such as maple candy, maple cream, and even maple jelly. Loch's pure maple syrup and other Loch maple products have no additives, preservatives, or artificial colors. It's all-natural -- People even call it a "taste of nature."
Loch's pure maple syrup is great on pancakes, waffles, and French toast. You can also enjoy it on vanilla ice cream, on steamed rice and vegetables, or other foods. It is a pure, all-natural product from Pennsylvania's woods.