Bobo’s Mountain (a.k.a. Markham Mountain), an old historic Vermont sugarbush, had been in the family for over 60 years. Husband and wife team, Skye and Tina, purchased the land in 2008 with the intention of tapping the maple trees—and sharing the history of the land and the maple syrup-making process with their children. Since they only tap trees on their land, they consider their final product a single-source syrup with a definite sense of terroir. In other words, their maple syrup tastes like Bobo’s Mountain and all of the soil, minerals, organic material, weather, and water that played a role in the creation of nature’s candy.