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.

FALL FOLIAGE TOUR INFO: We are taking reservations (SEE BELOW). 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.

TASTING, SALES, AND BROWSING are ongoing ALL OPEN HOURS.

SUGARHOUSE SCHEDULE September 18 - 29
Mondays. Open 9:30a - 4:30p Tours @ 10a, 11a, 2p, 3p. BOOK BELOW.
Tuesdays. Open 9:30a - 4:30p Tours @ 10a, 11a, 2p, 3p.
Wednesdays. CLOSED.
Thursdays. CLOSED.
Fridays. Open 9:30a - 4:30p Tours @ 10a, 11a, 2p, 3p.
Saturdays. Open 9:30a - 4:30p Tours @ 10a, 11a, 2p, 3p.
Sundays. CLOSED.

SUGARHOUSE SCHEDULE October 2 -17. Same days, one additional tour at 1p.
“ “ October 19-31. Same days, tours @ 10a, 11a, 1p.
“ “ November. Off season, no tours. Hours TBD.

DUE TO LIMITED PARKING WE ASK THAT YOU RESERVE A SPOT. WE ACCEPT LAST MINUTE BOOKINGS.

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

MAIL ORDER: 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.

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

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.