I just got back from a mini-vacation "upstate.” On the way to Hudson, I visited Crown Maple Syrup in Dutchess County, one of the largest producers of maple syrup in the United States. There I met CEO, Mike Cobb and COO, Tyge Rugenstein and, thanks to their generosity, received a private tour. Good thing it's the off-season (the maple sugaring season is from February to April).
I learned how Crown Maple uses a highly sophisticated process to reduce 40 to 50 gallons of raw sap to make just one gallon of pure maple syrup. While every producer needs to do this, it’s Crown's technology that sets them apart. Tyge explained how reverse osmosis, energy efficient multi-stage evaporation and the unique application of a filtration system typically used to clarify water makes Crown Maple the most technologically advanced maple syrup in the world.
After, Mike and I chatted as we tasted the different grades (there are four since 2015) of pure and infused maple syrup. He cheerfully described all the different ways to use maple syrup to flavor everything from bacon to salad. I left hungry, but not empty handed - settling on bottles of Dark Color Robust Taste Maple Syrup and the Signature Vinaigrette. Maple syrup - it ain't just for pancakes!
