In Starksboro, among the lush Green Mountains of Vermont, sits a majestic 180-acre sugarbush.  This is the cornerstone for production of some of the finest organic maple syrup available and the farm where Highland Sugarworks began. Utilizing his degree from the University of Vermont and work experience within the food industry, (not to mention his love of the outdoors), Jim MacIsaac founded Highland Sugarworks in 1986.  His knowledge in both food science and production set the groundwork for the quality of Highland’s products.  Jim oversees all aspects of the company with the help of a very resourceful and dedicated staff. He also continues to run his organic maple sugaring operation every season, producing the pure maple syrup used for Highland Sugarworks Private Reserve.

Highland Sugarworks moved into their current Websterville location in 1996.  With the increase in space, production capacity increased thanks to new automated equipment.  In 2001, Highland Sugarworks expanded its facility; tripling their bottling capabilities and doubling warehouse space.  Highland Sugarworks' focus is on creating a positive work atmosphere for its employees and the large network of maple syrup producers that supply them maple syrup each spring.

While Highland Sugarworks distribution and product line continues to grow, the fundamental commitments to quality, service and community remain the focal points of the company. By purchasing pure maple syrup from neighboring farms throughout New England, Highland encourages sustainable agriculture.  The purchase of Highland Sugarworks maple syrup has a direct, positive impact on the farming community throughout New England.

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