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.
Since 1998, "master maple-grower" Martin Malenfant has produced a maple syrup which is 100% pure organic of the highest quality. The centuries-old sugarwood is located at Escuminac in Baie-des-Chaleurs (Quebec), at the foot of the Appalachian Mountains. Swept by the salty air of the Gulf of St. Lawrence, less than 3km from the slopes of the sugarwood, this terroir enjoys a unique climate, ideal for the production of maple syrup. This region was already in use by Native Americans, long before America was discovered. Érablière Escuminac, indeed, means "meeting-place" of man and nature in "Micmac", the Native American language.
Organic Yellow Birch Canadian Syrup by EscuminacServing Size 30mL Total Servings 6.66
Amount Per Serving
Calories from Fat 0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Total Carbohydrates 25g
Dietary Fiber 0g
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