N I G O N - V I E W M A P L E S
Since 2000, our pure Wisconsin maple syrup has been produced on our family farm in Greenwood, WI. We take great pride in our hand collected sap and wood-fired cooking process. It's this old- fashioned process and our commitment to quality that makes our maple syrup just a little bit sweeter.
Our Partners at Doundrins Distilling
Looking for twist on our Maple Syrup? Check out Doundrins Distilling's Maple Syrup Liqueur, made with Nigon-View Maples Maple Syrup! It's certainly one of our family favorites! And a favorite ingredient for a good ol' Wisconsin Old Fashioned!
Doundrins Distilling – Enjoy your afternoon
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Wedding Favors
We want to make your special day
just a little bit sweeter!
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We offer smaller sized (100 mL) bottles of our sweet maple syrup for wedding and gift favors.
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Please contact us for availability and pricing.
Sap Collection
We collect our maple sap from roughly 400 trees across 20 acres. Starting as early as February, we can begin collecting the maple sap. The exact timing is driven by the temperature: the temperature must fluctuate above and below freezing (32 degrees) to trigger the sap to move through the tree. We capture a small amount of the trees total sap through a tap. The slow drip of sap is collected in bags and brought back to the "sugar shack" to be cooked down into syrup.
From Sap to Syrup
After the sap is collected, the extra water must be removed (evaporated) through a cooking process. We use a wood fire stove to cook the sap down to density. The sugar content is then measured with a hydrometer. The syrup is then sent to a finishing pan and run through a filter press to clean and purify it. The hot syrup is then ready to bottle.
All bottled up
We bottle our syrup ourselves into glass pints, quarts, half gallons, gallons containers, as well as into some specialty containers. We also bottle syrup in plastic bottles. To create a safe seal, the syrup must be above 185 degrees and capped. As the syrup cools, it creates a suction that seals the cap.
