Birch syrup

It is condensed from the sap, which has about 0.5–2% sugar content, depending on the species of birch, location, weather, and season.

[1] The flavor of birch syrup has a distinctive and mineral-rich, caramel-like taste described to be similar to molasses, balsamic condiment, or some types of soy.

However Rocky Lake Birchworks in The Pas, Manitoba, is successfully using the tubing method along with a vacuum system for collection of birch sap.

This means that boiling birch sap to produce syrup can much more easily result in a scorched taste.

kenaica), which is also used, grows most abundantly on the Kenai Peninsula, but is also found in the south central part of the state and hybridizes with B. humilis.