We are a little late for tapping in the PacNW but we tapped several of our big leaf maples this weekend and we already have several gallons of sap to reduce this week. This year we aren't doing just maple syrup. At each boiling session when we have reduced by half, will take out a couple cups for freezing to use when cooking our rice instead of plain water. When we get down to 3/4 reduced, we will take out enough to make ice cubes to add to scotch and bourbon. Usually our sugaring season lasts a couple months depending on the weather and they way the weather is today (warm days and not so cold nights) we may be done in a week if we don't get more cold weather.