About Birch Syrup
Birch syrup is the bolder cousin of maple syrup. While both species of trees are tapped for their sap that is pretty much where the similarities end.
Birch trees are tapped in early spring as the ground starts to thaw. The birch sap runs an average of two weeks beginning between mid-April to May. We gather the crystal clear sap in the traditional manner of emptying sap buckets on a daily basis and evaporating it over a wood-fired evaporator. The process of evaporation concentrates the birch sap from 1% sugar to 60% as it transforms to the end product of syrup.