Tina and Skye boil down the springtime sap from 2500 maple trees living on their hillside in Weston, Vermont. All of their sap comes from one sugarbush, so the syrup tastes like Bobo’s Mountain: the soil, minerals, organic material, water and the trees. Bobo's Mountain Sugar is a wood-fired operation, and they use wood sourced either from their land or from their neighbors to ensure their fuel is local. It takes a lively mix of science and magic to make maple syrup, and they wait for those perfect early spring days where night-time temperatures are below freezing and day-time temperatures are above freezing. Then, as the sap is running, they collect it, light up a fire, and boil it down to syrup. When the syrup comes off the pans and you have your first taste of Bobo's Mountain...perfection.