Bush's Syrup House

We have been in business for 20 years, what started as a back yard hobby has turned in to so much more. For 3 generations we have been making maple syrup and maple products, a 4th generation has come into the family to carry on the traditions. We still use a wood fired evaporator but with using old and new techniques we strive to bring you the best product we can from our sugar house to your table. Our doors are always open to new friends to visit us during the sugaring season, a steaming sap house is always a welcome invitation to come and visit.


A LOT OF PEOPLE ASK HOW MAPLE SYRUP IS MADE? IT ALL STARTS WHEN OLD MAN WINTER GIVES WAY TO SPRING WHEN TEMPERATURE REACH THE FORTIES DURING THE DAY AND BELOW FREEZING AT NIGHT. THAT'S WHEN NY STATE MAPLE SYRUP PRODUCERS START GETTING BUSY DAY AND NIGHT. IT STARTS WHEN A SUGAR MAPLE THAT IS AT LEAST 40 YEARS OLD DEPENDING ON THE SIZE OF THE TREE IT CAN HAVE ONE TO FOUR TAPS. WE GATHER THE SWEET SAP THAT RUNS INTO OUR BARRELS AND TAKE IT TO OUR SUGARHOUSE. THAT IS WHERE THE EVAPORATION HAPPENS. THE SAP LOOKS LIKE WATER TILL IT GETS BOILED AND IT TURNS INTO THE GOLDEN AMBER SYRUP WE EAT AT OUR BREAKFAST TABLE .IT TAKES FORTY GALLONS OF SAP TO MAKE ONE GALLON OF MAPLE SYRUP.