Our Birch syrup is crafted right here in our sugarhouse in McDowell, VA. It takes 250 gallons of birch sap to make 1 gallon of birch syrup. Birch has a unique, robust flavor that is used in marinades, vinaigrettes, glazes, sauces and in baked goods.
Birch Syrup is an unusual natural sweetener obtained from the sap of Birch trees.
It is used in much the same way as Maple Syrup, though it is more difficult to produce, due to it's higher water content and lower sugar content.
Like Maple Syrup it contains some minerals and vitamins, though the content of the sugars is very different. When boiled down, to reduce the water content, it is slightly sweeter than ordinary sugar or Maple Syrup. It is a brown viscous liquid like honey. It can be used as a sweetener on its own or as an ingredient in cooking.
Its glycemic index is about 50, somewhat lower than sugar.
Strong unique robust flavor meant for use as an ingredient.
- Use in marinades, vinaigrettes, glazes, and in baked goods
- No artificial flavors, preservatives or dyes, ships in a glass jar
- A Chef's Syrup
- Sweet & Spicy; a great substitute for Molasses
Pure Black Birch Syrup - 8 oz.
Best if used for glazing meats and in cooking, both sweet and savory. It is expensive but it can enhance the menu in a restaurant by suggesting a different and rare experience.
It is a natural unprocessed product. Unlike refined sugar no chemicals are used in its manufacturing. It has a unique pleasant flavor. It is a good source of certain minerals and it also contains B vitamins.
It is a natural product produced from birch trees. A hole is drilled into the tree and a tap inserted to allow the sap to flow into a bucket. The liquid that is collected is mostly water and must be boiled down to produce the syrup. Much more reduction is required than maple syrup, so a higher cost is incurred. No chemicals or enzymes are used in the process, it is a totally natural product.
You can quite easily tap your own birch syrup. Kits are available for a few dollars online and it's not complicated. And you don't have to be in Canada, European Birch trees are very suitable! Must be done in late February or early March before the buds swell up and burst. It can be used to make wine, or as a drink on it's own. To produce the syrup, long and moderate heat is recommended to avoid spoiling the flavor.