In this episode, the team welcomes John Duvall, horticulturalist at Eastern Kentucky University and president of the Kentucky Maple Syrup Association, for a deep dive into the sweet world of maple syrup.

John shares the basics of syrup making—from tapping trees, collecting sap, boiling, filtering, and bottling—to the surprising challenges that come with the process. He highlights the heritage of maple syrup in Kentucky, once nearly lost but now experiencing a revival, and discusses how weather patterns, tree species, and even soil contribute to flavor.

The conversation explores the differences between sugar and red maples, the potential of other trees like walnut and sycamore, and the unique taste that Kentucky syrup offers compared to northern states. Along the way, John shares personal stories (including a first-year mishap that earned him the title of “official sugar maker”) and explains how syrup makers balance tradition with modern techniques like reverse osmosis.

Listeners also learn about the Kentucky Maple Syrup Association’s efforts to grow awareness, from beginner workshops in October to the annual Kentucky Maple School on November 1st in Clark County, plus Kentucky Maple Days in February, where farms open their doors for tours and tastings.

Whether you’re a backyard hobbyist, a curious cook, or someone dreaming of tapping your own sugar bush, this episode offers a rich taste of the science, tradition, and community that make Kentucky maple syrup special.

Kentucky Maple Syrup Association

Kentucky Maple Days

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