A bit of history!

North American Indians were the first to transform maple ”water” to syrup!

In the spring, using stone tools, they scored a ”v” in the bark of maples and pushed in wooden pegs, which allowed the sap to flow into birch bark containers. To make syrup, they boiled the sap in clay containers, heated by stones made red-hot in fires. french settlers soon learned the native way to tap the maple trees. Later they improved the technique by drilling holes through the bark and inserting wooden spouts through which the sap ran into pails fixed to the tree. the sap was then boiled in large iron cauldrons. The natives soon replaced their clay pots for metal ones brought by the settlers.

At the time, most of the syrup was used to make maple sugar which was called ”sucre du pays”. It became the best and most economical source of sugar in the 17th, 18th, and most of the 19th centuries in Québec.