Nick’s love for maple began when he was a kid growing up in Northern Vermont. With a family history of sugar making, he became sweet on the idea of having his own sugarhouse and maple syrup production. At a young age of 16, Nick started collecting sap and selling it to local sugar makers.
Nick followed his dream by obtaining a degree in agricultural science. His education brings sustainable and modernized agricultural techniques to his independently owned farm in Barton, Vermont. He put his new education to the ultimate test by buying land near his childhood stomping grounds and he planted 2,500 Balsam & Fraser Christmas Trees. Knowing the amount of time it would take for the trees to mature, Nick looked for other opportunities to make the land sustainable.
By the age of 24, Nick designed his own sugarhouse and began building it to specification. The sugarhouse is equipped with a wood-fired evaporator and reverse osmosis processing system to help drive efficiency for this one-man operation. In early spring, travelers on Maple Hill get to see the beauty of Orleans County and be teased with the scent of the maple being boiled in the sugarhouse.
Nick can be found outside of sugaring season tending to his Balsam and Fraser Christmas Trees. Beginning in 2014, the farm has expanded from 2,500 trees to 11,000+, and it continues to grow both in height and volume. With this type of business growth, Nick decided to team up with Branch Manager, Emma in 2016. Emma provides endless security rounds and chases off any threatening birds or woodchucks. During any season, you may catch her riding shotgun with Nick on the farm equipment.
Nick’s goals for the farm include:
- Keeping agricultural land open & viable
- Restore depleted soil structures
- Continue agricultural expansion
Take some time to look through the photo gallery to see what Maple Hill Farm is all about.
Nick Lussier's entrepreneurial spirit will focus on maple wine, a product he expects to make at his new sugar house in Barton. Lussier has 4500 taps and will focus on making his own brand of maple syrup as well as wine for local and state wide distribution. One version of his wine has a apple cider flavor and a bourbon burn. Read more in the Newport Daily Express.