Fulton County Chamber of Commerce
2017 Agricultural Business of the Year

Five generations, Mud Road Sugar House has grown from an 800 tap operation to a 4000 tap operation
and is still family owned and operated by Vern Duesler III (Margaret), son D.J. (Erica),
 son Chad (Lindsay) and grandchildren Bradyn, Olivia, and Brice.

In early fall, a mixture of hard and soft wood is cut, split and piled into the woodshed. Starting in February,
you can usually find us in the sugar bush repairing the maple tubing. We traditionally start tapping
the sugar maples the beginning of the third week of February. 

emptying sap bucket into pailcarrying bucket of sap to tankboiling maple syrupcanning maple syrup

The sap is then brought back to the sugar house and processed through a Reverse Osmosis (R/O) machine. This process takes out up to 75% of the water
in the sap before it is sterilized with an ultraviolet light and then fed into 3' x 10' wood burning evaporator which uses a forced air system to help speed
up the boiling process. After hours of boiling, the sap turns into a golden brown liquid called Maple Syrup.

our sugar house

The syrup is then filtered into a filter press, which purifies the maple syrup. From there,
the syrup is ready to be bottled at a temperature of 190 degrees ensuring
that the containers will properly seal for freshness.