Our highly skilled craftsmen are pioneers in the fine art of birch syrup production. Drawing on traditional methods and our own innovative techniques, our team stays true to the essence of the birch sap, crafting syrups with distinct, pure flavours.
The Canadian Birch Company estate is located on the edge of Lake Winnipeg’s southern basin in Manitoba, Canada. The source of our syrups is a carefully managed and maintained stand of healthy birch trees set amidst the natural beauty of the region.
Our dedicated team of tappers and craftsmen work on the trees using minimally invasive techniques that leave the forest in a healthy and natural state, ensuring the sustainability of our source.
Glenda and Rory Hart
Glenda and Rory bring a special combination of innovation, respect for nature, and attention to detail to their craft. Their deep knowledge of the trees and the processing techniques combine to produce some of the finest birch syrup in the world.
Mastering the art of syrup-making is a never-ending process of experimentation and refining existing processes. Glenda and Rory’s dedication to the craft is evident in their constant search for new techniques and technologies to improve the harvesting and production processes.
They have a natural sense for syrup production, intuitively knowing when a pan is close to scorching and how to adjust various factors in the process to bring out the best from the sap.
We combine advanced technologies with time-tested techniques and the natural cycle of the birch trees to produce the pure, unique flavours of Canadian Birch Company syrups. The harvest period takes place over 3 to 4 weeks as winter turns to spring in Central Canada, falling anywhere from late March to mid-May.
- Tapping & collectionWhen the sap starts to flow, tappers go into the forest to tap the trees. A network of tubing and a vacuum-assist bring the sap directly from the trees to the processing plant. Sterilized titanium drill bits and the smallest possible spiles (taps) are used to minimise the stress on the trees.
- Purification & pasteurisationThe collected sap is held in a large storage tank and treated with a special UV pasteurising machine. The pasteurisation process purifies the sap, keeping the sap fresh for optimum flavour.
- ConcentrationThe sap then undergoes a Reverse Osmosis process to remove much of the water it contains. Careful attention is required at this stage to ensure the ideal concentration level that will bring out the syrup’s flavour.
- EvaporationThe concentrated sap enters the evaporator where it is cooked to perfection by our syrup craftsmen. This is one of the key steps in the process and draws on the craftsman’s knowledge, experience and full sensory awareness to adjust the settings and determine the ideal duration and intensity of evaporation.
- FiltrationThe now shelf-stable syrup is carefully filtered through a filter press to produce clean, sparkling clear syrup.
- BottlingThe syrup is proudly bottled in Italian glass, labelled and packaged in individual boxes for safety and presentation.
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