The art of making maple syrup is a Trainor family tradition. The Trainor family has been making maple syrup on this farm every year but one since the early 1950's. We started with 300 taps and making around 50 gallons a year, boiled on an open pan in the woods. As of 2013, we had about 9,000 trees tapped and are now boiling in a state-of-the-art facility on the home farm.
We purchased the farm from my parents with the sole purpose of continuing on with the tradition of making maple syrup for many generations. Our son, Derek, is an important part of the operation. And our grandchildren help by tapping the maple trees in our front yard. Making maple syrup has been my passion since I was taken to the woods at gathering time at the age of 2.
Our maple trees grow on the western Wisconsin hillsides. Right below our trees is a large deposit of high-grade limestone that I believe gives our maple syrup some of the BEST flavor in the country. This was proven when we entered our maple syrup in the maple syrup judging contest held in Duluth Minnesota by the North American Maple Syrup Producers at their annual convention several years ago. The contest was open to all of North America and we received second place for dark amber in that contest.
If you have a chance to try our product, we believe you'll agree! - Ron & Yvonne Trainor
