Puffenbarger’s Sugar Orchard
Owned and operated by Ivan and Sis Puffenbarger. Four generations later, our family carries on its sugar-making heritage by bottling pure Virginia maple syrup from the same sugar bush our grandfather tapped for so many years. We extend an invitation to visit our sugar camp during the Highland County Maple Festival the 2nd and 3rd week-ends in March. Open other times during the year by appointment. Weather permitting, you can see the processing of “sugar water” or “sap” by using a vacuum gathering system, a reverse osmosis machine, and an oil-fired evaporator. Depending on the sugar content, it usually takes about 50 gallons or more of sap to make one gallon of syrup. Ideal conditions for making syrup are a combination of nighttime temperatures in the 20’s and daytime temperatures between 40 and 50 degrees. The syrup and sugar season ends by the the last week in March. We usually have syrup year round and will ship in plastic containers to any point.