Jeremy Swartzentruber, founder of Backbone Mountain Maple, was 10 when he produced his first batch of maple syrup, a mere three gallons. Today, his operations in the Appalachian Mountains of Western Maryland runs some 400 taps and produces 600 gallons of artisan maple syrup each season. The high elevation and cool climate are perfect weather conditions to produce the most robust, high quality maple syrup. All processing is done under Jeremy’s personal supervision with use of their custom drip-line machine. The maple syrup is delicious on pancakes, waffles, French toast, ice cream, yogurt, and fruit, or as a sweetener for coffee and tea. Local maple syrup is a great source of minerals and antioxidants, with fewer calories than honey.