A SUGAR BUSH, A SUGAR HOUSE, AND AN IDEA THAT REFUSED TO STAY SMALL
INDIAN HOLLOW MAPLE
Though Indian Hollow Maple was officially founded in March 2026, founder Ryan Tetreault has been making maple syrup one sap run at a time since 2021.
Indian Hollow Maple contains only one ingredient: maple syrup — no additives, no artificial coloring, and no preservatives. Its rich hue and crystal-clear pour are the golden standard for quality, bottled in glass to keep its clean and sweet flavor.
As with any good thing that takes time, making maple syrup takes patience and precise measurements - from tapping trees at the right season, watching the boiling temperatures, to measuring the sugar density.
CONNECTICUT'S MOST CHERISHED
MAPLE SYRUP TRADITION
The maple syrup-tapping process in Connecticut is a time-honored tradition, kicking off in late winter or early spring, when sap begins to flow.
Each year, various towns across Connecticut host maple syrup festivals to celebrate the distinct taste of Connecticut maple. These events typically occur during the sugaring season in mid-March, serving up tastings, syrup-making demonstrations, and plenty of chances to take home locally made maple goodies.
For dates and details, browse the Maple Syrup Producers Association of Connecticut calendar. If you're on your way to the scenic countryside of eastern Connecticut, contact us to purchase your own bottle of Indian Hollow Maple.
ALL THINGS INDIAN HOLLOW MAPLE
FREQUENTLY ASKED QUESTIONS
New batches of our syrup is produced late February / early March. We make limited high quality batches that are bottled and are available until sold out.
Indian Hollow Maple is appreciated for its bright, complex, not overly sweet taste, and consistent flavors lovingly made with responsible tapping and mindful processing methods.
Buying local supports local family farms and allows us to reinvest in state of the art equipment. We are able to produce high quality maple syrup, with the freshest flavors and a backstory to tell at brunch.