Feature: Vermont Business Magazine “Sky’s the Limit” cover May 2022

By:  | | News, Publications
Vermont Business Magazine Cover
Runamok is proud to be the cover feature of Vermont Business Magazine’s May 2022 issue: “Sky’s the Limit: Curt Alpeter, Laura Sorkin, Eric Sorkin, and Runamok.” We’re looking forward to what the future holds… “We’re really a specialty food company,” Alpeter said. “We started out in maple, but we’ve branched into cocktail mixers and intoRead More

The End of Sugaring Season: Pulling Taps

By:  | | Sugaring
Once the crazed rush of the sugaring season is over, we pull out all 125,000+ taps that took roughly seven weeks to put in. The difference with untapping over tapping is that it is less time sensitive, less cold and generally less stressful. When we start putting them in in January, there is always uncertaintyRead More

News from the Sugarbush: Season Wrap Up

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The season is winding down here in northwest Vermont. The sap is still running but there are signs of spring everywhere… Spring is here in Vermont, from red salamanders to the first ramps (wild leeks). The sugar maples have not yet started to bud but the red maples are about to burst with flowers. WhenRead More

Happy Earth Day: Sustainability Spotlight

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HAPPY EARTH DAY! The way we see it, both maple and honey are products that work for a better environment and not against it. At Runamok, we believe protecting the land is of the utmost importance. Both maple and honey are gifts from nature and we endeavor to show our appreciation by protecting the naturalRead More

Runamok Bee Safari

By:  | | Honey, Producer Spotlight
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How do we source our honey? On a Bee Safari, of course! Runamok’s founders, Eric and Laura Sorkin, went down to Florida in April with our bee expert Todd Hardie to meet with beekeepers, visit hives, and source the best raw varietal honeys nature has to offer. When we decided to add honey to the RunamokRead More

Why Does Honey Crystallize?

By:  | | Honey, Product Guides
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Whether you’re looking at a jar of raw Runamok honey or are just curious about the natural phenomenon, we’re here to help clear up the question of crystallization.  The carbohydrates in honey (i.e. the natural sugars) are what cause crystallization. All raw honey, the key word here being raw, is naturally going to crystallize overRead More

News from the Sugarbush: February Updates

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Temperatures are fluctuating and that means the sap has started to run! We’re back with our woods director, Scott St. Onge, for an update on how the early sugaring season is shaping up: With the warm weather, the sap has been flowing which has our woods crew switching gears from tapping (that is, putting spoutsRead More

New Release: Knotweed Honey

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For many, the name Knotweed rings a bell, and not necessarily in a good way. A pesky invasive species that ecologists would like to eradicate entirely, this plant offers a surprising benefit to bees at a time when pollen is particularly hard to come by. What we found even more surprising was just how deliciousRead More

Spotlight On: Cocoa Bean Infused Maple Syrup

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SPOTLIGHT ON Cocoa Bean
This January, chocolate and maple come together for one of our most popular limited releases. Cocoa Bean Infused Maple Syrup is back by popular demand! With Valentine’s Day right around the corner, now is the time to show that special someone you really care. Sure, you could just pick up another box of chocolates orRead More

Community Feature: Robin Karides, a.k.a. The House Mouse

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We really enjoy seeing our products in the wild, especially in the hands of creative people. We noticed an amateur mixologist, Robin Karides, a.k.a. @TheHouseMouse, on Instagram was concocting some incredible cocktails with our maple and honey. She not only has inventive drinks and gorgeous pictures of them, but there is always a short storyRead More

News from the Sugarbush: January Updates

By:  | | Sugaring, Uncategorized
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The sugarbushes are bustling in Cambridge and Bolton. We caught up with our woods director, Scott St. Onge, for an update on how the sugaring season is kicking off. “Both Cambridge and Bolton crews have been tapping since the start of January. We have had some interesting weather thus far with a rollercoaster of temperaturesRead More

Cold Weather Cocktails 101: The Hot Toddy

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Here in northwestern Vermont we just got our first big snow storm that left us 14 fluffy inches of the white stuff. This weekend will see temperatures of -15 F with a bit of wind to make sure you can’t ignore it. While many would say, “no thank you” to such weather, we see itRead More

New Year 2022: A Note from our Founders

| | Uncategorized
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HAPPY NEW YEAR FROM RUNAMOK! A Note from our Founders: How to sum up 2021? Hopeful. Frustrating. Just when it seemed we were heading for better times, covid would throw another curve ball and upend our plans. We had a very nice month or two without masks at the plant this summer before Delta hadRead More

2021 Holiday Gift Guide

By:  | | Uncategorized
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The holiday season is upon us, and this year is certainly looking different than the last. In that time we’ve learned some valuable lessons that we won’t be quick to forget: how to find unique ways to stay connected with loved ones near and far, the importance of shopping small and supporting the local businessRead More

Holiday Hosting Guide

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The holidays are a time to relax, reflect, and enjoy time with loved ones. If you’re hosting this holiday season, it is probably because you’re looking forward to inviting your friends and family over for a shared meal and revelry. In practice, however, preparing a sumptuous feast for a group can feel like the oppositeRead More

Producer Spotlight: Winter Apiaries

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The Winter family have been producing honey and providing pollination services for over 50 years. Run by Bonnie, Wayne, their son Dan, and other family members, they manage 2,000 to 2,500 hives that they move throughout the year. The summer months are spent at their home in Wolcott, New York and the winter season isRead More

Todd Hardie

By:  | | Honey
Todd Hardie has been instrumental in educating us about bees and honey. Considered the bee guru of the north country, we are very lucky to have him as a guide in this field, that we are learning is complex and fascinating. He has taught us what to look for in the different flavors you mightRead More

Summer in the Sugarbush

By:  | | Uncategorized
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  If the sugaring season is winter and spring, what goes on in the sugarbush during the rest of the year? It depends on the size of your operation but for a larger outfit like ours, the summer and fall are for maintenance. We have over 700 miles of tubing snaking throughout the woods andRead More

6 Ways to Use Our Coffee Infused Maple Syrup

By:  | | Product Guides
Our Coffee Infused Maple Syrup is the perfect pairing of two bold flavors. Combining the caramel sweetness of maple with coffee’s nuanced chocolate and almond, we’ve created a flavor entirely different from all others. Use it on your morning waffles, make the ultimate coffee-milk (ask someone from Rhode Island) or drizzle it over vanilla iceRead More

Our Favorite Uses for Makrut Lime-Leaf Maple

By:  | | Product Guides
Oh, lovely, lovely Makrut Lime-Leaf Infused. If we were to point to one product that cemented what we are all about, it would be this syrup. Back in our earliest days, we were trying herbs and spices to infuse in maple and were reaching for very traditional combinations like cinnamon and vanilla. We got excellentRead More

The Four Aromatic Golden Ratios of Cocktails

By:  | | Uncategorized
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Balance is the most important factor in creating an excellent aromatic cocktail. Balance in cocktails started very basically with the Old Fashioned and has evolved through time to become quite complicated indeed. The Old Fashioned was originally just called “the cocktail” as it was the first time in recorded bar recipes where three ingredients wereRead More

The Golden Ratio of Sour Cocktails

By:  | | Uncategorized
Sour Cocktails: It’s All About Balance What sets a really wonderful cocktail apart from a really average cocktail is balance. A cocktail must be boozy, but not overpowering, sweet, but not too sickly, and savory, but not too tart. The easiest way to create a balanced cocktail at home is to follow and variate offRead More

Golden Ratio 101

By:  | | Uncategorized
Nature’s Golden Ratio Cocktails are maple trees… hear me out… The perfect cocktail is sculpted with the perfect golden ratio, and perfect golden ratios are found in the branches of maple trees. Nature’s golden ratio is a proportion (approximately 1:1.61) that occurs frequently on earth and is used all over human endeavors such as art,Read More

11 Great Summer Cocktail Recipes

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Not to jinx the trend, but things are looking up here in these United States. We are all busting out of our pandemic cocoons and letting ourselves believe in a world of hugging someone outside our household. And at this point, just shaking a hand feels good. With cautious optimism, we are planning social gatheringsRead More

5 Ways You Never Thought of Using Maple Syrup

By:  | | Uncategorized
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Everyone knows maple syrup is for breakfast: pancakes, waffles, french toast and bacon. But here in Vermont, we put it on everything. Think Frank’s Red Hot, but sweeter. At Runamok, we have elevated the possibilities of maple syrup and we love to share its various applications through our products and recipes. Some of the bestRead More

5 Uses for our Wildflower Honey Infused Maple Syrup

By:  | | Product Guides
Whaaaaa? Maple and honey together? Oh yes we did and it turned out great. Unabashedly sweet, this combination leans slightly heavily on the honey side but the maple also asserts itself in there. You use it anywhere you would pure maple syrup; pancakes, waffles, oatmeal. You will get the flavors of nature’s two best naturalRead More

Our Favorite Uses for Hibiscus Infused Maple Syrup

By:  | | Product Guides
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Hibiscus Flower Infused Maple is perhaps the most misunderstood of all our syrups. The hibiscus imparts a strong, tangy raspberry flavor to the maple syrup that transforms it into something entirely different. A person who tastes it expecting a maple base with mild hibiscus, will instead get a ruby, rock-em’, sock-em’ syrup that is mostRead More

Maple Syrup 101: Everything You Need to Know

| | Sugaring
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Maple syrup has been beloved and shared by Vermonters for generations, but not everyone has caught on. Discovered by Native Americans and passed down through generations, maple syrup is quickly becoming one of the most common natural sweeteners in the world. Everyone knows how good maple syrup is on pancakes, but few know how manyRead More

Our Favorite Uses for Ginger Infused Maple Syrup

By:  | | Product Guides
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Ginger Infused Maple Syrup is one of our original syrups and is a customer favorite for good reason. It has many uses in both sweet and savory dishes, and is also one of the best maple syrups for cocktails. We use fresh, organic ginger from Peru. To make the infusion, we pulverize it, often hundredsRead More

The Sap Boil

By:  | | Sugaring
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Once the sap is in the sugar house it is time to boil it to syrup.  The first step is to concentrate it. The sap is run through a reverse osmosis machine which removes 90% of the water. A reverse osmosis machine (RO) works by using pressure to push the sap through a semi permeableRead More