I still didn't understand. Where were the pails of syrup and the distilling machines etc. Everyone, but everyone thinks we do it that way. It's actually much simpler. Then they're angled to get the maximum benefit of the late harvesting season sun's rays.
Nature takes it from there.
The phytochemicals in the leaf structure begin to break down, Dan explained, and the glycogen compound helps convert them first into an amber, sticky toffeelike resin as the inner chlorophyll-bearing cells of the maple leaf dissolve around it. Then we add the R2, which pushes them into the final candy-conversion stage. Actually, it's just a mixture of water, a small amount of alcohol and flavourings. It stimulates the individual maple sugar seeds to expand at the cellular level. I went over to one of the tables and lifted up a perfect candy in the shape of a maple leaf.