Written By Olena Riznyk
PARKHILL - Nestled in the heart of the countryside, Fort Rose Maple Company has been producing high-quality maple syrup for over three decades. What began as a small hobby has grown into a thriving family business, complete with a bustling pancake house and a production operation that now boasts 13,000 taps.
“We started in the early 1990s as just a small operation,” said Colin McLachlan, who runs the business alongside his brothers and other family members. “Over the years, we’ve expanded into commercial production while still keeping it a family affair.”
At Fort Rose, maple syrup production is both a science and an art. The sap collected from maple trees contains about two percent sugar, which is first concentrated through reverse osmosis before being boiled down in an evaporator. “We use technology to make the process more efficient,” McLachlan explained. “The reverse osmosis increases the sugar content to about 16-17 percent, significantly reducing our boiling time. The final syrup reaches 66.5 percent sugar before it’s filtered and bottled.”
One of the highlights of Fort Rose Maple Company is its annual pancake brunch, a cherished tradition running for 33 years. “We started it as a thank-you to the community, initially serving people right in our house,” McLachlan shared. “The following year, we built the first section of the Sugar House, which seated about 60 people. Now, we accommodate anywhere from 95 to 100 guests at a time, and on busy weekends, we host several hundred visitors.”
The pancake brunch is available on weekends from late February through the first weekend of April, with daily service during March Break. Visitors not only enjoy a hearty meal but also experience a wagon ride through the sugar bush, where they learn about the history of maple syrup production and modern harvesting techniques.
Beyond maple syrup, the farm also operates a small beef feedlot and a grain farm. “It’s a busy operation year-round,” said McLachlan. “We’re always working to improve efficiency and expand where we can. Next year, we plan to tap a few more trees, but we’re reaching the ideal scale for our production.”
Looking ahead, Fort Rose Maple Company aims to continue serving the community with its high-quality syrup and welcoming atmosphere. “We always encourage people to support their local farmers and vendors,” McLachlan added. “Whether it’s maple syrup or anything else, buying local makes a difference.”
