Our Story
Ian Roth grew up outside the small town of New Hamburg, Ontario, and has been making maple syrup for two decades. It started with 10 ice cream tubs to collect sap and slowly grew to 130 buckets. Then, in the summer of 2009, Ian started building a sugar shack and began to set up for a larger scale operation. Since then, Roth’s Maple Syrup has grown from 2100 taps to 11000 taps this coming season. Ian has always worked hard to provide good quality, pure Ontario maple syrup for his customers, and plans to continue to grow in the coming years.
In more recent years, Ian has partnered with James Byler, and the two of them along with their families operate Roth’s Maple Syrup.
Our Products
Syrup
Our maple syrup is made from the maple sap, which is 2% sugar. The sap is boiled in an evaporator using heat from a wood fire until the sugar level is 66.5%. It takes 40 litres of sap to make one litre of syrup. The final product is a delicious, 100% natural syrup, perfect for pancakes, waffles, and much more!
Our syrup comes in three grades:
Golden: delicate taste
Amber: rich taste
Dark: robust taste
butter
Our butter is made by cooking pure maple syrup to 110 degrees Celsius. When cooled, it is whipped and put into jars. It works well as a spread on toast, pancakes, ice cream, and more. It even works to eat by the spoonful if you’re feeling adventurous.
candy
Our maple candy is also made from pure maple syrup by cooking it to 117 degrees Celsius. It is then cooled slightly and placed into moulds to harden. Maple candies make a great snack to satisfy your sweet tooth needs.