Érablière Bo-Sirop

Érablière Bo-Sirop is located in the municipality of Grand-Remous along Route 117. Bo-Sirop means 19,800 taps, 75,000 pounds of maple syrup about 5,600 gallons, hundreds of small jars of maple butter, caramel, maple taffy, thousands of maple cones, and 10,000 bottles of our five maple-based alcoholic beverages.

In 2025, a fresh breeze of change is blowing through with the sale of the business. Its new owner, Marc Rainville, is fulfilling a childhood dream by diving into large-scale maple syrup production!

For this adventure, he’s joined by a longtime friend, Magalie Scarborough, who will oversee operations and maple product production. Together, they see Bo-Sirop’s full potential and aim to take it to the next level and especially to a much larger scale.

What is maple syrup production?
The season begins in January with the tapping of maple trees, followed by the wait for the first sap run. Once enough sap has been collected, it is concentrated through reverse osmosis and transformed into organic maple syrup through evaporation. When it comes to maple-based products, it’s the cooking and stirring of the syrup that determines the final result! As for our maple-based alcoholic beverages, each one has its own unique recipe and process. Le Grand-Remous is aged in oak barrels. Cœur d’érable is crafted from our organic maple syrup, then double distilled from the heart of the still and aged in unsealed barrels. L’Entaille is made using traditional maple fermentation techniques. AgrÉrable, our rosé maple wine, is fermented with locally sourced haskap berries, giving it its distinctive rosé character. Finally, Fine Bulle, our sparkling maple wine, is fermented using the traditional method (champenoise).