Welcome to Nebraska Knoll Sugar Farm

Each spring since 1980 we, the Coty family, have tapped sugar maple trees in the foothills of Mt. Mansfield. The mountainside sugarbush slopes up from Nebraska Valley in Stowe, Vermont, six miles from the village and part of the scenic view from Trapp Meadow.

Our retail room features maple products for sale, tasting samples, and a display of photos and artifacts. You’ll walk through a door into the evaporator room where we boil the sap. Next door is the 40-cord woodshed.

*****PLEASE NOTE: Google falsely says that Falls Brook Lane is closed until April. It is OPEN. All-wheel drive is recommended during winter months.*****

ROAD CONDITIONS, MONDAY, NOV. 24TH: There are 1-2” of new snow on Falls Brook Lane. All-wheel drive and snow tires highly recommended.

THANKSGIVING WEEK HOURS:
OPEN 10am - 4pm Monday, Tuesday, Friday, and Saturday
Maple Syrup Tasting
Self-guided Tours
Sales of Maple Products

CLOSED Wednesday, Thursday, and Sunday.

DECEMBER HOURS: Same days and hours.

MAIL ORDER: 2025 maple syrup is available to order through the Online Shop. We ship weekly within the U.S. To order, click on “Online Shop” in menu.

[TOUR INFO for summer and fall: No sign-up, no fee. Please show up 5 minutes early. Tours last 20-30 minutes, outdoors and indoors, with minimal walking. They offer an overview of the sap-to-syrup steps and of our own maple story. In Vermont the definition of spring is when the sap is running.]

MAPLE SYRUP TASTING is offered during all open hours.

A SELF-GUIDED EXPLORATION is offered during all open hours. Peruse photos and displays in the evaporator room where we boil the sap.

CONTACT EMAIL: info@nebraskaknoll.com

CONTACT PHONE: 802.253.4655

*****Visit our Blog to glimpse the boundless perspectives on Nebraska Knoll maple sugaring.*****

Maple sugaring comes with the territory here in northern Vermont. The Nebraska Knoll "terroir" - the unique quality of our syrup - derives from the soil, the weather on the knoll, and the blend of traditional and modern practices particular to the Coty style of sugarmaking.