ABOUT US
WELCOME TO OUR SUGAR HOUSE
Making maple syrup has always been a way of life on Back Creek. Pat remembers, when he was young, a layer of steam filling the valley as each farm along the creek made enough syrup for themselves and just a little extra to sell. Now, ours is the only working sugar house left on Back Creek.
Pat started helping his father make maple syrup when he was eight-years-old, and it was always his favorite time of the year. While we do use some “modern” pumps, tubing, and an evaporator, we also use buckets and the original open pan that belonged to Pat’s great-grandmother — whose legacy of hard work and dedication is the inspiration for preserving the unmistakably rich, smoky flavor of syrup made over wood fires.
Our syrup is called “Back Creek Farms” because we gather sugar water from trees on several of the old farms along the creek. These farms have been producing maple syrup since the early 1800’s, and we hope to continue the tradition for years to come. But the story doesn’t stop here!
In 2017, tradition took a twist! We began barrel-aging and infusing our maple syrups to come up with new and different flavor possibilities. Our barrel-aged syrups are collaborations with local (Virginia) distilleries. Our infusions use a variety of native and organic spices.
