Walkers Vermont Pure Maple Syrup is owned by Craig and Cynthia Walker, carrying forward a family tradition that began in the early 1900s when Craig's grandparents first started sugaring the land around Underhill, Vermont. The original sugarhouse, located about 1000 feet north of the current location, burned in 1924, but the family's dedication never wavered. A new sugarhouse was built in 1925 and operated until 1999, where Craig's parents continued the sweet legacy.

Craig has been involved in the maple syrup operations since the 1950s, and in 1999, he and Cindy took over the business, building the modern sugarhouse where they produce their syrup today. The operation has grown to include about 10,000 taps and utilizes a 5'x14' Leader wood fired arch and evaporator, along with a Springtech RO system expanded to 3200 gallons per hour capacity. Their commitment to quality and tradition runs as deep as the maple roots in their Vermont soil.

Walkers Syrup achieved organic certification in 2003, becoming the 5th sugaring operation in Vermont to receive this distinction. Their certified organic maple syrups are tapped, packaged, and shipped by hand from their Underhill location. The Walkers take pride in their craft, believing that those who haven't tasted their pure organic maple syrup haven't truly experienced Vermont maple syrup. Their love for both their customers and their product shines through in every bottle they produce.