Arnold Farm Sugarhouse is located in a sweet spot, tucked in the hills between Jackman -the switzerland of Maine- and the border with Québec. The syrup processing center is located just 700 feet off route 201, on the Hilton cemetery Raod in Sandy Bay Township, so it’s easy to visit!
It’s a family operation, balancing modern production processes with tradition and certified organic methods that respect nature’s bounty. Owned and operated by Claude Rodrigue and son François, Arnold Farm Sugar House began producing maple syrup in the first spring of the new millennium, as Mr Rodrigue completed his transition from a career as an electric company engineer to sugar farmer. It was hard work, but that first spring 19,000 taps opened and poured their magical liquid into a mesh of underground pipelines converging on two pumping stations, separated by thickly forested hills. The fully automated pumping stations pull the sap from over ten thoushand taps each, then consolidate and send an undergroung river of sweetness to the sugar house.
By 2009, the network had expanded to 45,000 taps and five pumping stations interconnected with five miles of underground pipes, spanning 500 acres, and within a few years 80,000 taps will open each spring. Nature has endowed the area with many native sugar maple stands, and by respecting nature’s boundaries, Arnold Farm can capture the terroire in its syrup.
It’s a family operation, balancing modern production processes with tradition and certified organic methods that respect nature’s bounty. Owned and operated by Claude Rodrigue and son François, Arnold Farm Sugar House began producing maple syrup in the first spring of the new millennium, as Mr Rodrigue completed his transition from a career as an electric company engineer to sugar farmer. It was hard work, but that first spring 19,000 taps opened and poured their magical liquid into a mesh of underground pipelines converging on two pumping stations, separated by thickly forested hills. The fully automated pumping stations pull the sap from over ten thoushand taps each, then consolidate and send an undergroung river of sweetness to the sugar house.
By 2009, the network had expanded to 45,000 taps and five pumping stations interconnected with five miles of underground pipes, spanning 500 acres, and within a few years 80,000 taps will open each spring. Nature has endowed the area with many native sugar maple stands, and by respecting nature’s boundaries, Arnold Farm can capture the terroire in its syrup.
