UnTapped_009

March 10, 2015, Richmond, Vt.: Tim Kelley, one of the founders of Slopeside Syrup, scopes out a spot to insert tubing into a maple tree to prepare it for tapping. Gravity allows for the sap to run through the tubing and down to the sugarhouse where it is then collected and boiled. The company’s 23,000 taps are spread across 500 acres and are immersed within Cochran Ski Area, a family-run mountain in Richmond. Each tap yields one gallon of sap per day.

March 10, 2015, Richmond, Vt.: Tim Kelley, one of the founders of Slopeside Syrup, scopes out a spot to insert tubing into a maple tree to prepare it for tapping. Gravity allows for the sap to run through the tubing and down to the sugarhouse where it is then collected and boiled. The company’s 23,000 taps are spread across 500 acres and are immersed within Cochran Ski Area, a family-run mountain in Richmond. Each tap yields one gallon of sap per day.

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