An introduced disease (butternut canker) has caused populations of butternut (AKA white walnut) to plummet throughout eastern North America, but we are very fortunate to still have a large number of healthy butternut trees growing in an isolated stand in our Adirondack sugarbush. Although not well known, these trees also produce a sweet sap very similar to that of the nearby maples. For a limited period of time each spring, we tap in the butternut and let the sap mix in with our maples, creating a delicious maple-walnut blend from our Cobble Hill sugarbush. The flavor profile is very similar to pure maple syrup, but contains additional buttery, nutty, floral, and honey like notes from the butternuts that make this syrup extra special. Quantities are limited so it is best to pre-order as desired each year.
The walnut trees that we collect sap from to boil down into syrup also produce nuts that some people with a tree nut allergy would have an allergic reaction to if they ate the nuts. However, walnut syrup has been found to contain no detectable walnut allergen, and researchers at Cincinnati Children’s Hospital found that patients who tested positive for walnut allergy by skin test had no reaction to skin testing or consuming pure walnut syrup.
A testament to our steadfast commitment to sustainability, quality, and responsible forest management.
Co-founded by Dr. Michael Farrell, The Forest Farmers emerged from years of research to harness the diverse richness of our native woodlands. We craft unique syrups from maple, birch, walnut, beech, and other rare tree species, offering the world's most diverse plant-based syrups. We are a leading supplier of certified organic tree saps and syrups used by the most innovative food and beverage companies nationwide.
