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Leader Maple Equipment – Authorized Dealer

We are pleased to announce the current hours for our Maple Equipment showroom, located at 489 Wilmington Cross Road, Whitingham, VT.

Saturday 8 AM to Noon

If you require immediate assistance, please call Roy at 802-368-2420 or send an email to corsemaplefarm@myfairpoint.net to place an order or arrange an appointment outside of showroom hours.

Please click the link below to review the 2018 Leader Evaporator catalog. Printed copies are available at our showroom.

Link to catalog for website: https://www.leaderevaporator.com/pdf files/Leader-2018-Master-Catalog.pdf

We are also an authorized dealer of LaPierre Equipment. Please stop by our showroom to review our selection of equipment and products.

Shipping

Website order shipping available
anywhere in the continental U.S.
Sub-total per address:
$150 or more – FREE
$120. to $150. – shipping $5.
$90. to $120. -shipping $10.
$45. to $90. – shipping $20.
up to $45. – shipping $15.

All orders are shipped within 24-48 hours via either USPS Priority Mail or UPS Ground. If you need faster shipping or other special handling, please call us at 802-368-2420.

For shipping costs to destinations outside the continental U.S., call or write for a price quote.

This is what it takes to make one gallon of pure Vermont maple syrup.

It takes four maple trees, at least 40 years old, growing in the mountain “sugarbush” to yield enough sap in the annual six-week season to produce one gallon of maple syrup.

It takes a “gathering crew” to work in the “sugarbush” daily during March and April, often walking through deep snow while wearing snowshoes, to collect the fresh sap and transport it to the sugarhouse.
It takes a four-foot log sawed, split, dried and burned in a raging fire to produce enough heat in the “arch” under the evaporator to create the evaporation which will concentrate 40 gallons of maple sap into one gallon of pure maple syrup.

ONLY ONE GALLON!

It takes members of the sugarmaker’s family, as well as other help when required, to continually fire the arch, operate the evaporator, filter, grade, and pack each gallon of syrup.
SO—if you had to cut the wood, tap the trees, work the “sugarbush,” transport the sap, stoke the fires and pack the syrup to comply with the nation’s only strictly enforced maple laws, how much would you ask for a gallon of syrup?