Back Creek Farms
Making maple syrup has always been a way of life in the Allegheny Highlands of Virginia. Pat & Valerie Lowry of Back Creek Farms remember when steam filled the valley as each farm along Back Creek made enough syrup for themselves, and a little extra to sell. Pat started helping his father make maple syrup when he was 8 years old, and it was always his favorite time of the year. While they do use some “modern” pumps, tubing and an evaporator, they also use buckets and the original open pan that belonged to Pat’s great-grandmother — whose legacy of hard work and dedication is the inspiration for preserving the unmistakably rich, smoky flavor of syrup made over wood fires. Today, Back Creek Farms is the only working sugar house left there, and while innovating in new directions, they strive to maintain the strong tradition of Pure Virginia Maple Syrup.
Their pure, sweet maple syrups are some of the best you'll ever taste and to top it off they've created infused syrups to delight the senses.
The syrup is called “Back Creek Farms” because they gather sugar water from trees on several of the old farms along the creek. These farms have been producing maple syrup since the early 1800’s and they hope to continue the tradition for years to come.
In 2017 they began a new tradition - aging the maple syrup in barrels used for bourbon, rye, (wheat) whiskey and brandy! Blending the flavors of syrup and fine spirits has opened an amazing new world of deliciousness. These syrups are non-alcoholic, but the flavors are distinctly unique - try them all!