Article Summary –
Scott Walter’s family has a long history of producing maple syrup, which began as a family tradition and evolved into a business in 2015, selling about 2,500 gallons of Driftless Gold maple syrup annually. Wisconsin’s maple syrup production has significantly increased over the past decade, now making the state the fourth-largest producer in the U.S., with potential for further growth due to untapped maple trees. Maple syrup production is an engaging activity for both hobbyists and larger operations, like Walter’s, driven by a cultural connection to nature and a preference for local products.
Scott Walter’s family has been devoted to maple syrup for generations.
Their syrup-making legacy began with Walter’s grandfather during the Great Depression, who kept fires burning in the woods. Today, Walter’s own children continue this tradition by tapping the large maple tree in their front yard every spring.
In 2015, Scott and Erica Walter transformed their family’s syrup tradition into a business, selling approximately 2,500 gallons of Driftless Gold maple syrup annually at farmers markets and grocery stores.
Their passion for maple syrup is evident: they almost named their new puppy Maple, and Walter cherishes specific trees they’ve tapped over the years on their 140-acre farm. His office walls are adorned with pictures of his kids making syrup.
“Once involved in maple syrup, as a business or hobby, people never leave,” Walter remarked.
Although Wisconsin is renowned for cheese and milk, maple syrup production has surged, positioning the state as the fourth-largest producer in the U.S. After Vermont, New York, and Maine, Wisconsin’s syrup output soared from 200,000 gallons in 2014 to 458,000 gallons in 2024.
Theresa Baroun, executive director of the Wisconsin Maple Syrup Producers Association, indicates that the USDA figures overlook hobbyist contributions. She sees potential for industry growth, stating, “Wisconsin has many untapped maple trees.”
How do you make maple syrup?
“Simply put, making maple syrup involves removing water from maple sap,” explained Walter.
The process begins with tapping a maple tree using a spile to collect sap in a container, such as a bucket or bag. In Wisconsin, sugar, red, and silver maples are the common choices. Trees need to be at least 10 inches in diameter for tapping.
After collection, sap is boiled to evaporate water, and equipment can vary from basic to advanced.
Eric Harms began tapping trees in Maple Bluff over a decade ago, inspired by a neighbor. Initially using an enamel pot, he now employs an outdoor stove to process sap. Commercial producers often use advanced equipment like evaporators and reverse osmosis systems.
Typically, 40 gallons of sap yield one gallon of syrup, and the best time for tapping is during Wisconsin’s freeze-thaw cycle in February or March.
A sweet obsession
For Harms, syrup-making is a spring ritual: “Starting a fire, chopping wood, brewing coffee with sap—it’s a seasonal joy.”
Harms shares his syrup with neighbors and hosts maple-themed events. As he plans to move, he’s hopeful for a home with maple trees.
Walter attributes the industry’s growth in Wisconsin to the local buying trend and a deep connection to nature, saying, “Maple syrup production is akin to gardening or hunting, allowing people to connect with nature and enjoy the fruits of their labor year-round.”
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