By Susan Harlow

Long-time best friends Stuart Adams and John Matthews have been sugaring in Westmoreland, N.H., since 1974. They make about 2,500 gallons of maple syrup annually from 10,000 taps, about three-quarters of which is sold retail.

Their sugarhouse is connected to a restaurant, Stuart and John’s Sugar House Restaurant, run by Adams’ wife, Robyne. Adams also operates Windyhurst Farm, a 240-cow dairy farm next door, while Matthews has a nearby contracting business.

Click through the slideshow to get an inside look at their maple operation.