
Travel
Is there a terroir for maple syrup?
We know weather influences the taste and quality of Canada's national condiment, but some producers say geography plays a role as well
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The sugar bush is a Canadian institution. Especially so in Quebec, where about 70 per cent of the world’s maple syrup is made. Although the industry has grown and big commercial sap-sucking operations are more common, there remain a handful of smaller sugar shack owners who happily stick with the traditional spile-and-bucket method of gathering sap. In the portraits above, photographer Rodolphe Beaulieu-Poulin features a few of those people.
This story is from the April 2016 Issue
Travel
We know weather influences the taste and quality of Canada's national condiment, but some producers say geography plays a role as well
People & Culture
Each spring, as the freeze-thaw cycle takes hold of parts of the country, the sap in red and sugar maple trees starts to flow, marking the start of the sugar bush season
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