Faded Short Sleeves T-shirt View larger

YELLOW BIRCH SYRUP 50ml - Organic

sirop-de-merisier-50

Contenance : 50 ml

Érablière Escuminac produces a pure organic birch syrup (Yellow Birch) of the highest quality. This nectar is produced in very small quantities, and must undoubtedly have been the balsamic vinegar of the Native Americans in the past! It is said to have many properties and virtues as a result of its beneficial elements: vitamins, minerals, amino acids, proteins. This exceptional syrup has a certain aromatic kinship with balsamic vinegar. - Bottled Estate.

More details

CAD$9.00



Intense, dark golden colour

Complex and interesting nose, with an astonishing concentration, simultaneously fruity, aniseedy, toasted.

Almost syrupy, but beautifully balanced and braced by a more than refreshing acidity

A wide panoply of foods /ingredients /liquids share the same dominant aromatic components, such as rooibos tea, sarsaparilla, mint, shiso, star anise, strawberry, onions, grapefruit, grilled or roasted meat and fish, as well as strong cheeses…

Serve: Room temperature ideally

Storage: 3 years in a cellar - 6 to 12 months once opened – Keep refrigerated for quality - After opening.

YIELD: 1 litre of birch syrup = around 160 litres birch sap
SUGAR: 63 BRIX / 667 grams of sugar / Litre
Ph: 5 to 6
MINEREALS: Sodium, Calcium, Iron, vitamin C
MAPLE GROWER: Martin Malenfant, Owner - Producer

TASTING NOTES: by François Chartier - Creator of harmonies. Intense, dark golden colour. Complex and interesting nose, with an astonishing concentration, simultaneously fruity, aniseedy, toasted. Almost syrupy, but beautifully balanced and braced by a more than refreshing acidity. A wide panoply of foods /ingredients /liquids share the same dominant aromatic components, such as rooibos tea, sarsaparilla, mint, shiso, star anise, strawberry, onions, grapefruit, grilled or roasted meat and fish, as well as strong cheeses. Storage: 3 years in a cellar - 6 to 12 months once opened – Keep refrigerated for quality after opening.

METHOD: In Spring, at the thaw, after the sugar season, when the temperature is positive by day (+10°C) and negative by night, ideal conditions come together for the start of the harvest. During this short period, the birch sap begins to flow. The harvested sap must be boiled on the same day.

Heating at a constant high heat has to be mastered by the syrup producer. Slowly, the water contained in the sap evaporates, the sugars are gently concentrated. When the syrup reaches a temperature of 104°C and 63 Brix, the sap becomes birch syrup. This stage of the process is extremely delicate for birch syrup (yellow birch). The impressive technical know-how of Érablière Escuminac has enabled them to develop a stable method, with superior yields, to boil this precious nectar without spillage or caramelisation. The birch sap (yellow birch) must be boiled for a long time, at a low heat, whereas maple syrup is boiled at a higher heat, for a shorter time.
The syrups thus produced are then collected and stored in barrels.

Type Natural sugar – Produced by concentration of sugars contained in the sap of the birch.
Taps 5 000
Harvest period End of April / beginning of May

Your Store Copyright Here


2 autres produits ESCUMINAC dans la même catégorie :