In the heart of upstate New York, maple syrup season is in full swing in Pulaski. As the weather warms, locals like Josh Carguello take to the woods to tap trees and create a sweet syrup that’s shared with family and friends.

“It’s mostly about making it for my family and friends,” says Carguello. “I think it’s something that a lot of people should do, especially as a hobby. It’s a great way to spend time with family this time of year when there’s not much else to do outside.”

Josh isn’t the only one who appreciates the syrup-making process. Tapping maple trees and turning the sap into syrup is a beloved tradition in upstate New York, which has the largest resource of tappable maple trees in the U.S., according to the state’s Department of Agriculture and Markets. But for Josh, it’s more about the joy of making something from nature and sharing it with others than selling it.

It takes roughly 43 gallons of sap to make just one gallon of syrup, a process that Josh enjoys.

“As someone who’s going to be a teacher, I plan to pass this on and get kids involved in this type of outdoor work,” he says. “For someone that makes it, there’s no better smell than when it’s on the stove, boiling down. When you bring it inside for the final boil, there’s no better smell in the world.”

After the syrup is made, Josh bottles it up and shares it with family and friends, continuing a tradition that’s close to his heart.

Just down the road, businesses like Mill House Market are also taking part in the maple season. The restaurant sources its syrup from Robbins Family Maple in Lacona.

“We source it from local farmers; it helps to build our local economy. They know where it came from. It’s not overly produced, and there’s no corn syrup in it,” said Rebekah Alford, owner of Mill House Market.

The restaurant uses local syrup in a variety of dishes, from pizza dough to coffee flavors like maple cinnamon and maple pecan.

The Mill House not only sells maple syrup but also uses it as a key ingredient in their food, which customers appreciate for its authenticity.

“It’s a real product, and it helps support the local economy,” Alford said.

While Josh’s syrup may be reserved for family and friends, businesses like Mill House Market are proud to share this local treasure with the community. Whether you’re tapping trees yourself or enjoying a meal made with locally sourced syrup, the maple season continues to be a cherished tradition in upstate New York.