I started producing maple syrup when I was 8 years old at my parent's house. Our sugar shack is on a hillside that goes down to the Picton Bay off hwy 49 (same shack where it all started many years ago).
We have about 450 taps and produce about 450 liters a season. Because of the hill, sap runs down the lines to the sugar shack via gravity.
Our maple syrup has a distinct flavour (even different from other Prince Edward County maple syrups) because of the limestone ledge the trees grow on. It's absolutely delicious! We use it as a substitute for cane sugar in our baking and drizzle it over plain yogurt and pancakes...YUM!