Get A True Taste of Vermont | Adventures by Disney

Hi. I’m Heather. I am the director of Trip Development for Adventures by Disney and I’m here at the beautiful Trapp Family Lodge in Vermont, where our guests will experience the science and the art of maple syrup making. I am privileged to introduce you to Sam von Trapp. He’s going to tell you so much more about the experiences and the stories that our guests will enjoy while they’re here.

Hi, Sam. Thank you. It’s great to be here. It’s great to have you here. It’s great to have you here.

So, I’m Sam von Trapp at the Trapp Family Lodge.

My father, Johannes, is the youngest child of Maria and the Baron, who many of you may know from The Sound of Music. Vermont is very proud of its tradition of making maple syrup. We believe it’s the best in the world. We’ll see what you think.

Come join us. So here we are in the Trapp Family Lodge sugar bush. We are surrounded by magnificent sugar maple trees. These produce the sweet sap, which we then boil to concentrate and turn it into syrup. So, in the interest of authenticity, we’re going to have to go inside and sample a little syrup.

Then, I’m going to show you the process that we will be showing our guests when they join us here. All right, so here we are at the Sugar House. Go ahead. Oh, my goodness. Oh!
Oh, my goodness. This is beautiful, Sam. Every time I come in here, I feel like a little kid. So come on up. Follow me.

So, we’ve got two 1200-gallon tanks where the sap is stored after it flows into the building.

So, the sap initially is going to be at that sort of one to 3 percent sugar concentration.

So, it still basically weighs about the same as water. When it comes in here and starts to boil, it gets more concentrated. The water is leaving through evaporation.

It gets heavier and heavier as it has higher sugar content, so it starts to flow through the pan, working its way toward the end of the line. And this is where we would bottle it. You can see we’ve got a whole rack of bottles already filled here. There are various different grades of syrup. And it all just really depends on the individual as far as which flavor they prefer.

We don’t even need pancakes. It’s so true. We have some energy for that walk back up the hill, don’t we? Having grown up in Vermont, I know what this place does for my soul, and we look forward to sharing that with our incoming guests. Indeed.

Having grown up here, it never gets old. Literally, there’s a postcard at every glance.

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