When you drive down the rural roads of Waterford, Ontario, you’ll pass farm fields, woodlots, and the unmistakable signs of beloved, Ontario tradition: tapped trees, buckets hanging from maple trunks, and the faint scent of woodsmoke and sugar. It’s here, at a farm on Concession 5, that Birdman’s Spring Gold continues a family legacy four generations in the making.

After finding a stash of buckets and taps in the barn, Ethan decided it was time to bring back the family tradition after 25 years. What began as a few galvanized buckets and old equipment has grown into a full operation with over 800 taps spread across 20 acres of sugar bush. But despite the scale, Birdman’s Spring Gold is still all about the hands-on, homegrown approach.

While the syrup season is short, running from February to the first week of April, the care behind the syrup is year-round. From setting taps and boiling sap to bottling and selling, every part of the process is rooted in care, tradition, and a deep connection to the land.