Scotland’s answer to Canada’s beloved maple syrup is being harvested from a forest of birch trees in the Highlands.
Scots entrepreneur Jim Mann, 42, and his team of nine workers have successfully “tapped” hundreds of litres of sap from almost 10,000 birch trees near Beauly.
They only had a three-week window to collect the liquid from the trees over spring – and are now in the process of bottling and selling the finished products.
Jim, who has a degree in ecology, saw a market for the syrup from birch, which is traditionally used for firewood.
He has leased a massive piece of woodland in Beauly to undertake the project, and told the Press and Journal of his intentions to expand and buy more forestry in the Highlands for harvesting syrup.
He said: “Ultimately, we have a big problem with climate change. This is an answer to utilising the true value in our forestry. It is a great natural resource.
“I currently lease this site, but am in the market to buy forestry for the first time. Bottling is currently contracted out, but I hope to put a facility in place on site as we progress.
“This is something I did first in the north Pennines, but obviously there is a lot more birch available in the Highlands.”
A 20-mile web of piping covers Erchless Forest to harvest the birch syrup.
The workers drill holes into the trees in install a plastic spile, or peg, which can then tap the sap from the trunk. Sap is pushed up from the roots of the trees during spring.
After being collected into vats it is heated to produce concentrated syrup, which then sells for around £20 for a 200ml bottle.
The businessman is careful to ensure only 5% of the tree’s sap is harvested, to ensure the growth of the trees.
The company has had interest from chefs across the globe, including the US and Japan, as well as Michelin star chefs.
It also featured in Masterchef: The professionals when used by finalist Oli Martin.
Mr Marr said: “Birch syrup is much more savoury than maple syrup, which is sweet. It works well as a glaze for fish and meat and a panacotta for desserts.”