Just like sugar maple trees, our native Appalachian black walnuts produce sweet sap that we boil into syrup. The unique flavor has nutty overtones and is more complex than maple syrup. So why haven’t we heard of walnut syrup? It is very difficult to produce! Walnut trees hold on to their sap and don’t flow as abundantly as maple trees. It takes roughly 7 times as many walnut trees as maples to produce an equal quantity of syrup. What’s more, walnut sap contains gooey pectin that must be removed through a multistage filtering process. Once all that is done, we have a unique natural syrup that can be enjoyed on pancakes, fruit, yogurt and deserts, as well as savory recipes. Production is limited and walnut syrup sells out quickly. Taste for yourself while we have it in stock!
Refills: We sell our syrup in glass bottles with hang tags instead of sticky labels. This allows you to reuse the bottle, or bring it to us at the Alexandria (Old Town) or Staunton Farmer’s Markets where we offer a $1 discount for returning your bottle.
Caution:While walnut syrup is not shown to trigger nut allergies because the boiling process denatures allergen proteins, we advise caution when consuming or gifting walnut syrup for those with known nut allergies.
