our heritage

In all honesty we’re a bit reclusive and maybe a little rough around the edges.
But we’re a real good, humble bunch out here. Perhaps that comes from being deep in the woods, high on top of the Appalachian Mountains, for most of the year. We’re not really interested in what’s new. We’d rather talk about where the good fishing and hunting is, and we like our old traditional ways of doing things, thank you very much. We make things the way they should, with hard work, patience and love. It’s the way we learned, and it’s the only way we know how. And just so you know, the name Sève means: raw maple water, in french. We could have called it something else,
but DeSève just sounded kinda nice.

We’re in one of the most remote part of the Maple Belt of what we still like to call Lower Canada (that we also call with pride the province of Québec) on a small organic farm that has been making maple syrup for over 200 years. Many of our trees are over 300 years old. The craft, secret & traditional ways of making our maple syrup and maple water have been passed down in our family for more generations than we can actually remember. That’s why we produce only the purest, finest and best tasting maple syrup and maple water there is. We’re not bragging, we don’t do that out here.
It’s just what everybody who has tasted it, has said.

our master makers

Here is a little bit about the two gents who make DEsève maple syrup taste so good.
There is no “Maple Syrup Making School” it is a craft that is learned and passed on to the next generation, and so on. It can only be learned through many years of hard work on the land. Our master “Sèvier” who is responsible for the maple tree water and the syrup as well as our master “Entailleur” who is responsible for tapping and the preservation of our trees have been honing their crafts for nearly 40 years respectively.

They’ve done this their whole lives. And keep doing it out of love. They’re not a chatty bunch. They don’t like their photo taken or go into the big city much, they much prefer being in the woods tending to the trees, making syrup & water, hunting and fishing than anything else. They share and show their apprentices with actions and not a lot words, the same way they learned the craft themselves. And they like it like that. We don’t bother them much.Tried it once. We learned our lesson.

our old sugaring ways

Here is a little bit about how we do what we do in the backwoods.
There is a lot of history behind Maple Syrup. It’s been made for hundreds and hundreds of years. It first started with the Aboriginal First Nations Peoples of this land, how they discovered the sap and the way to make syrup is lost in time. But what we do know is we are in their debt for figuring that one out. When the white man showed up and tasted this golden deliciousness, that was early maple syrup, they wanted to know how it was made. So the aboriginals showed them how to pick the right trees, cut the bark, harvest and collect the raw maple water, and reduce that sap into its delicious tasty delight. The european settlers then improved on the original techniques, which are basically still the same ones we use today. That’s the short history of it, for the long version and all the details the library has some good books on the subject. And on trout fishing as well.
Making DESÈVE Maple Syrup and DESÈVE Unsweet Maple Water isn’t a simple or easy process. It’s all about Timing and “The Grand Lady” (Our Grand-Grand Papa’s words). If our timing is off (go in too early or too late) and an uncooperative Mother Nature (insert Lady reference here), and we’ve got ourselves some serious trouble, and maybe a lost season, and that’s nowhere near good.

There are only a few real good “Sèving” (sap collecting) days in a season. With so few days, it’s all long days, short nights and hard work. We still use raquettes (snowshoes) and vilebrequin (hand drills) to do what we do, and we like it. We typically begin the harvest in mid-March when the temperature is just right in the day (about 39º Farenheit or 4º Celsius) and then to below freezing during the night. This temperature change naturally pushes the Sève (you got that Sève means maple sap by now right?) up from the roots of the tree to the branches.

So let’s get started (yeah now we’re really starting for real). We first start by tapping, Sèving and then harvesting the Sève from our sugar maple trees (they provide the best Sève there is). It takes over 48 liters of raw Sève to produce one liter of our DESÈVE Grande Coulée maple syrup (we use more raw Sève than average, it’s longer and more work, but making really good maple syrup, isn’t as easy as boiling an egg). So just after collecting the Sève, we’re talking minutes here, we get things started for making syrup. The raw Sève is filtered twice and partially separated in a unique process, (well it’s Grand-Grand Papa’s, we’re just keeping the tradition going) by removing some of the unsweet water from the sweet water. We fire up the kilns with reclaimed and fallen wood from the land; we tend to the forest, it’s like family to us, and then we start cooking. The sweet water is cooked real, real slow at just the right temperature (too hot it turns to mud, too low it’s flavourless and in both cases, no good) and it’s filtered twice again. And we taste it. Then we let it sit for a while, so it mellows, and to let the sugars disperse well. We taste it again, and wait. We wait some more. We taste it again. And when it’s ready, and we’re satisfied and happy, we bottle it and apply our label with pride and love.

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