The Humphrey's farmland in Northwest Wisconsin was first settled in the late 1800s and used to be the rest area for traveling stagecoaches. In 1975, Irvin Sr. and Joy Humphrey bought the land and began their family farming tradition.
Andy and Marylin, the latest generation of the Humphrey family, branched out from the traditional crop farming and beef operations to begin making maple syrup in 2012. They have focused heavily on maple syrup innovation and utilizing cutting edge methods, introducing unique and delicious new flavors, including cinnamon, coffee, and wild orange.
They use Organic non-allergen defoamers and their syrup is triple filtered. They also run a lower percent concentrate so the sap cooks longer creating a caramelized flavor that rivals any high-end syrup on the market.
Andy and Marylin…A&M. At just 5 years old Andy’s interest in maple syrup was first sparked when his dad showed him how to tap a tree and how the sweet water could be cooked into a delicious syrup. Over the years Andy never lost that interest. With Marylin’s help, they have had great success in producing the highest quality maple syrup, expanding production and introducing new and innovative products each year.
