Bigleaf Maple syrup is a unique product that can only be made on the West Coast of North America. Much like the maple syrup from Quebec, it is made from one ingredient – the pure sap of a maple tree.
The maples we see on the Vancouver Island coast are a species known as the “Bigleaf Maple” that cannot be found anywhere else on earth! This means that our Kleekhoot Gold Bigleaf Maple Syrup is a truly local product. It is produced by local people from indigenous trees, making it a unique experience for lovers of maple syrup.
The taste of our Kleekhoot Gold Bigleaf Maple Syrup is unparalleled by any other syrup. It has delicate notes of vanilla, butterscotch toffee, and honey, while still carrying the familiar maple flavour that we all know and love.
In the cold days of winter, we tap hundreds of Bigleaf Maple trees at Kleekhoot. When the thaw arrives, we wait for the sap to flow and quickly start collecting. Drop by drop, our trees release a mildly-sweet, mineral rich sap.
Bigleaf Maple Syrup Processing
We bring this sap to our processing facility at Ahahswinis and begin the process of transforming it into our delicious syrup. Sap is boiled for hours in a professional quality evaporator to concentrate the sweetness. It takes 60 litres of sap to make 1 litre of syrup. When the sugar content is just right, we pump our syrup through a filtration system to ensure the utmost in purity. Quickly thereafter, it is hot-packed into our custom designed bottles. The syrup goes from tree to bottle in a single day.
If you want to learn more about how our maple syrup is made visit our Frequently Asked Questions page.