David Carpenter’s first attempt to produce syrup occurred at age
9. He tapped some trees on the family farm, built an arch for
boiling and got to work. But he couldn’t control the heat in the
sugar shack, so he convinced his mom to let him do the final
finishing in her kitchen. The syrup came out great – but after 4
days of steam, the kitchen wallpaper peeled right off the wall.
DOC’s is named for David Olin Carpenter, who was the 5th
generation to own the Woodhull, NY farm where DOC’s Maple is now
produced. Doc’s wife and children now run the business in his
honor. How does syrup happen? Maple trees are identified, taps
are set, and the family waits for the magical moment in early
spring when sap begins to run. The sap moves through the lines
and makes its way to the sugar shanty where it is boiled to make
syrup. Hundreds of thousands of gallons of sap = thousands of
gallons of syrup. A sweet gift from the trees, and above. Doc’s
Maple is loved by many New York City chefs, including Marc
Murphy of Landmarc a