In 1972, Rob and Gene Lamothe's passion for maple syrup and honey lead them to found Lamothe's Sugar House in Burlington, CT. The couple, with help from their family and a dedicated team of workers, produce maple syrup and all-natural raw honey from 360 acres of trees and 850 bee hives spread throughout western CT.

Each maple tree is tapped and the sap is collected through a network of plastic tubing. The unprocessed sap contains 2% sugar and 98% water and must go through an evaporation process to get the final product to a syrup consistency at 67% sugar. Lamothe's has reduced the boiling time and carbon footprint of their syrup-making process by installing a brand new reverse osmosis machine that separates water from sugar under high pressure. The machine removes 80% of the water from the sap and cuts down the amount of boiling time needed in the final evaporator.

Lamothe's bee hives are placed on local farms to help farmers pollinate their crops throughout the growing season. The honey is collected, filtered, and stored at 110 degrees Fahrenheit in order to keep the honey raw with all of its beneficial enzymes intact. The flower nectar and pollen that the bees bring back to the hive goes right into the raw honey and can help as a remedy for allergies and other ailments.