2017 $10 34mm 9999Ag- Iconic Canada: Sugar Shack 
CAD 95.95 CAD 95.95
When nights are still cold but daytime brings a thaw, the maple’s sweet sap begins to flow. March and early April mark the typical time for maple syrup production across eastern and central Canada. As the tapped trees slowly yield their sugary water, friends and families venture out to nearby sugar shacks to revel in an annual rite that is embedded in this nation’s cultural fabric. The experience is a true treat for the senses, whether it’s the sweet scent of the boiling sap, the thrill of a horse-pulled sleigh ride, or the simple joy of watching syrup poured onto snow and twisted into maple taffy. It’s folklore and tradition in an old-time ambiance, but it’s also a festive and tasty way to bid farewell to another Canadian winter!
An ideal coin to introduce someone to the world of coin collecting! Order today!
Designed by Canadian artist Tony Bianco, your coin captures the wonder of a quintessentially Canadian tradition. The engraved scene is set in early spring, when the temperatures slowly climb during the day but fall again after sunset. The application of vibrant colour on the coin adds several focal points along the leafless landscape, which is otherwise dominated by silver and white. A sleigh pulled by a team of horses adds a timeless quality to the setting as does the bright red sugarhouse nestled in the maple grove, where the sap is boiled to produce pure maple syrup. In the foreground, the eye is naturally drawn towards the bright winter clothing of a young child, who wondrously peers into a bucket and curiously studies the collected sap during their visit to the sugar shack.
In the summer and fall, the tree builds up starch reserves that mature over winter. It takes the freeze-thaw cycle of early spring to commence the sugaring off process: cold nights and daytime temperatures above freezing (0 degrees Celsius) builds up the pressure within the tree, as ground water naturally mixes with the maple’s now-sugary sap. A tap-hole is bored into the tree, allowing the clear liquid to flow into buckets or through a tube collection system leading back to a storage tank. The sap is then boiled down in the sugarhouse; as the water content evaporates, the caramelized liquid thickens to a sweet golden syrup that, once filtered and graded for quality, serves as the perfect topping for a hearty pancake breakfast!
Your coin is encapsulated and presented in a Royal Canadian Mint-branded maroon clamshell with a black beauty box.
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