The Dix Family Sugar House
5195 Rte 100
The Dix Family Sugarhouse is located on Rt. 100, It is a modern sugaring operation.
The Dix family started sugaring in 1973. We started off with the smaller evaporator then we have today. As years went by new operating equipment was purchased and the demand came much larger making it hard to produce the volume that was needed to keep our customers and family happy . In 1992 the Dix family sugarhouse relocated to its present location. We still stick to the old fashion wood burning fired evaporator and the steam fills the air on the warm days and the smell of sweet maple fills the air both inside and out… we have around 1500 taps total 1000 taps on pipeline and 500 buckets. The buckets are collected daily by tractor and man power from the family. Before this sap reaches the evaporator it runs through a reverse osmosis machine. This takes out the majority of the water leaving us with some of the sweetest sap. Once the sap is gone through that it is boiled down from a water like liquid into pure Vermont maple syrup we have a 40 x 12 wood fired evaporator with forced draft blower. When it is time to draw off the syrup from the evaporator we then filter it through a filter press. After it is filtered we then fill our Dix family house jugs and then grade it and mark it. The Dix family would like to welcome anyone throughout the sugaring season to stop by anytime to watch the process and see how Vermont maple syrup is made. During the maple fest weekend stop by for homemade Vermont maple ice cream or take a sleigh ride through of sugar light and see where our bucket hanging in some of our pipeline. For more info contact Dana Dix 802-368-7612
The Dix family started sugaring in 1973. We started off with the smaller evaporator then we have today. As years went by new operating equipment was purchased and the demand came much larger making it hard to produce the volume that was needed to keep our customers and family happy . In 1992 the Dix family sugarhouse relocated to its present location. We still stick to the old fashion wood burning fired evaporator and the steam fills the air on the warm days and the smell of sweet maple fills the air both inside and out… we have around 1500 taps total 1000 taps on pipeline and 500 buckets. The buckets are collected daily by tractor and man power from the family. Before this sap reaches the evaporator it runs through a reverse osmosis machine. This takes out the majority of the water leaving us with some of the sweetest sap. Once the sap is gone through that it is boiled down from a water like liquid into pure Vermont maple syrup we have a 40 x 12 wood fired evaporator with forced draft blower. When it is time to draw off the syrup from the evaporator we then filter it through a filter press. After it is filtered we then fill our Dix family house jugs and then grade it and mark it. The Dix family would like to welcome anyone throughout the sugaring season to stop by anytime to watch the process and see how Vermont maple syrup is made. During the maple fest weekend stop by for homemade Vermont maple ice cream or take a sleigh ride through of sugar light and see where our bucket hanging in some of our pipeline. For more info contact Dana Dix 802-368-7612