Cloverdale Sugarhouse was built in the late 1800's and is nestled within the foothills of the Vermont Green Mountains. At 4,393 feet the tallest mountain in this range (and the tallest in Vermont!) is Mount Mansfield. Our east facing sugarbush enjoys the view of Mount Mansfield found at the top of this page!

When we began sugaring here in 1980 you could see right through the half inch gaps in the old slat board walls. Even with a wood fire under the evaporator it was just as cold inside the sugarhouse as out!

Since then we have made many improvements and upgrades to the sugarhouse and the process we use for collecting maple sap and processing it into Maple Syrup; including vacuum system, reverse osmosis, pre-heater, oil fire, filter press, and much more. We have even sealed all the cracks in the wall, to keep our family warm, while we produced Vermont's finest Pure Maple Syrup.

Even though we were the first sugarmaker in the state of Vermont to upgrade to 100% lead-free-pans on our evaporator, we still use the original 1930's Leader Evaporator Company Arch to set them on!