Questions people ask us.
About the syrup, shipping and pickup, and what makes bigleaf different.
Real maple syrup made from the sap of bigleaf maple (Acer macrophyllum), the big native maple of the Pacific Northwest. It is tapped, concentrated and boiled exactly like syrup from the East Coast. The tree is different, so the flavor is different.
Darker and rounder. Bigleaf sap has less sugar than sugar maple sap, so it takes more sap and more boiling for every bottle, and the result carries notes of chocolate, caramel and toasted brown sugar rather than the lighter, cleaner sweetness of a Grade A amber from New England.
Maple sap, boiled down. Nothing is added: no sugar, no corn syrup, no flavoring, no preservatives.
Unopened, in a cool cupboard. Once opened, keep it in the refrigerator, like any pure maple syrup. If it ever crystallizes, warm the bottle gently in a pan of hot water.
Sap runs during the winter freeze-thaw cycle, usually December through February, and each season’s run is bottled that spring. Batches are small and sell out. Join the newsletter on the home page and we will email you when the next run is ready.
A flat $10.95 anywhere in the United States, whatever you order. We ship from the farm in Sheridan, Oregon.
Yes. Oregon customers can choose free local pickup at checkout. Pickup at the farm on SW Smithville Road in Sheridan is by appointment; we will email you to set a time once your order is ready.
Not at the moment. Checkout is limited to US addresses.
Email info@bigfootfoodproducts.com or call Amy at 503-437-3475 and we will make it right. Our refunds and returns policy has the details.
Yes, and we recommend it. Bigleaf does not taste like East Coast syrup. We are sold out for the year, so we are off the McMinnville Farmers Market until May 2027 (2nd and 4th Thursdays, 12 to 6 PM, First St & Cowls St). In the meantime, ask about a farm visit.
We do. Add a note at checkout and we will include it with the bottle.