Twin Hill Farm is owned and operated by Cory and Tim LeClair, with support from their children, Liam and Piper. We make our pure maple syrup in small batches from sap gathered from our own trees nestled in the Connecticut River Valley of Western New Hampshire. We are a small sugar producer, with roughly 1,300 taps, and take great pride in making a high-quality product with excellent flavor. We boil our sap each day that it runs to ensure the freshest product possible. All of our syrup is wood-fired, just the way our ancestors made it, and bottled by hand.
We use a combination of hardwood and softwood, seasoned for at least two years, to achieve just the right type of heat to make the highest quality syrup. We harvest, split and stack all of our wood ourselves during the off season.
We built our sugarhouse in 2016, following our first year in a makeshift sugarhouse we created in a small greenhouse. It is a simple structure, but functional. We expanded in 2019 to accommodate a larger reverse osmosis machine and more efficient filtering and bottling processes. As we continue to grow, it’s likely we will need to expand again!