Made from the walnut trees right on our farm that border the Finley River, this nutty, butterscotch tasting syrup is great on pancakes or for your morning coffee.  We tap our trees in the winter when nights are long, and days are short.  As the nights begin to get cold, and days are warm from the sun, black walnut trees flow with sap that contain natural sugar.
    
We boil the sap down in evaporators and bottle by hand to make this delicious syrup. It does take a lot to make a little, therefore quantities are very limited, and production amounts do depend heavily on winter temps fluctuating to build the pressure needed in the trees to get the sap to flow.