The Station Hotel in Rothes: Crafting Silver Birch Syrup in Times of Scarcity

With its roots dating back to the 19th century, the Station Hotel has always been known for its warm hospitality and dedication to preserving traditional Scottish culinary delights.

In recent times, however, The Station Hotel faced a unique challenge that prompted them to explore new avenues - the scarcity of Silver Birch Syrup. This rare product, often referred to as "liquid gold," has been a cherished ingredient in various culinary creations and traditional remedies for centuries. But as the delicate balance of nature shifted, finding this precious syrup became increasingly difficult.

Rather than succumbing to the scarcity and disappointment of its patrons, The Station Hotel embarked on a journey of culinary exploration and innovation. Embracing the spirit of local entrepreneurship and sustainability, the visionary minds within the hotel decided to produce their very own Silver Birch Syrup.

The hotel's commitment to sustainability further elevated their efforts. They ensured that the syrup production remained in harmony with nature, only tapping a limited number of trees and allowing them ample time to regenerate.

Approximately 150 litres of Silver Birch sap are needed to produce just one litre of this rare Syrup. Smallburn farm produces as little as 5 litres of syrup from each 3-week, annual season.

The rich, acidic, sweetness of Silver birch syrup makes it an incredibly versatile product for enhancing desserts, sauces and substituting for well-aged balsamic vinegars.

Sourced from its once untouched natural forestry grounds the Silver Birch trees are located along an unpolluted water source from Granty Burn, a minor tributary of the river Spey.

Batch No.1

EARLY RUN: this is produced in the first week of the annual harvest, when the sap is at its lightest and sweetest as the newly formed fructose sugars begin rising from the roots and through the trunk. Much like wine the colour of early run syrup can vary depending on the general season temperatures and the initial start of sap flow. This is our favourite to use in desserts and our much-loved Sticky Birch glazed Brioche muffins.

Batch No.2

MID RUN: this is produced in the transition stage between early and late harvest season it has a much more complex and astringent flavour profile offering more of a “birch” flavour profile. Mid run is incredibly versatile and is great for adding birch flavour without being too overpowering. We use mid run in our Game Jus and pairs perfectly with Roe deer and late winter vegetables.

Batch No.3

LATE RUN: this is produced in the last week of harvest it has a more robust, full-bodied depth and is noticeably less sweet with a slight smoky profile, often compared to molasses, late run varies from year to year with some ending with notes of roasted coffee bean and bitter chocolate, and others with a more dark fruits with a citric astringency. Late run makes an ideal BBQ glaze, or adding sweetness to a well brewed porter.