our products

Maple Syrup

Maple Ridge Farm has a history of over 170 years in maple sap collection and syrup production, renowned for producing pure natural maple syrup. Every March and April is our season for collecting and boiling maple syrup. Fresh sap is continuously transported to our sugar house through a pipeline network. The automated production process not only enhances production efficiency but also ensures high product quality.

As one of Canada's most iconic specialties, maple syrup is not only a delicious condiment but also a healthy sweetener alternative. Our maple syrup is widely used in baking, as a condiment, or consumed directly, and is loved by many consumers.

We offer a variety of maple syrup products to meet different consumer needs. You can choose the 250ml maple leaf glass bottle, which is both beautiful and ideal for gifting; the 500ml square glass bottle, suitable for daily family use; and the 1L traditional bottle, for larger capacity needs.

Maple Ridge Farm is dedicated to providing you with the highest quality maple syrup products, inheriting a century-old craft and combining it with modern technology, ensuring that every drop of maple syrup is filled with natural sweetness and health.

Maple wine

The topic of brewing can be traced back to ancient times, with a history of thousands of years. All types of alcohol are produced by fermenting plant-derived sugars into alcoholic products. Today's brewing market has developed from grain fermentation to sugarcane molasses fermentation and various fruit fermentations. One common challenge in production is the disposal of waste residues after fermentation, which can cause pollution to the surrounding environment and air if not handled properly. I have been focusing on sugar-based brewing methods for years, and recently, rum has become the fastest-growing spirit category globally. Originating from Cuba, rum is primarily made from sugarcane juice and molasses, a byproduct of sugar production from sugarcane, which contains a high concentration of ash and colloidal impurities. The waste liquid remaining after fermentation is difficult to process and can cause environmental pollution.

I have been contemplating whether other sugar products could be used for eco-friendly brewing, which aims to utilize waste or produce almost no waste, thereby not polluting the environment. After numerous experiments with different sugars, the outcomes were not satisfactory until I tasted the unique flavor and sweetness of Canadian maple syrup. Maple syrup, a quintessential Canadian product, is highly nutritious and has a stable quality. It has been used directly as a sweetener or in baking but has not been fully exploited in deep processing or alcohol production, with only occasional whiskey products blended with maple syrup seen on the market.

Everyone knows that the history of human brewing spans thousands of years. Whether it's grain-fermented alcohol or grape and fruit-fermented wines, they are all produced by yeast converting sugar into alcohol. Subsequently, through continuous efforts and practices, a myriad of flavorful wines has been created worldwide. As a unique and precious natural sugar source, maple syrup is extracted from the sap of North American maple trees. The sugar content in the sap is only 2-3%, which is then concentrated at a ratio of 40:1 to produce the maple syrup sold in markets today. I am a member of the Ontario Maple Syrup Producers Association. Despite discussions on encouraging the deep processing of maple syrup at annual meetings, high-value maple products are scarce in the market. At every farmers' conference, government officials have raised the issue of promoting the deep processing of maple syrup. However, for various reasons, high-value maple food products have not appeared on the market. Due to this lack of deep processing and high-value maple products, many maple syrup producers feel pessimistic about the future of the maple syrup industry. Some have even cut down century-old maple trees and burned them as firewood. If the maple syrup industry continues to develop in this way, the iconic Canadian product, maple syrup, will quickly disappear, and maple syrup-themed branding will soon no longer exist. I'm deeply concerned about the current state of the maple syrup industry. I hope to find a new direction for the maple syrup industry, especially in the application of maple syrup in fermented alcoholic products. After five years of hard work, our team has successfully developed fermented maple sweet wine and distilled maple spirits. We also developed and manufactured maple wood barrels, leveraging the similar properties of maple and oak. This successfully achieved the aging of wine in maple barrels, adding a new brand of maple wine to the international winemaking field and opening a new chapter in Canadian maple wine. --Yan Chen