Tree sap (or tree water) is just as hydrating as coconut water, yet it has only a quarter of the amount of sugar.

Birch sap has long been favoured across Nordic and Slavic folk cultures as a spring tonic to cleanse the body after a long, harsh winter.

Birch sap tastes a little sweet – from naturally occurring xylitol – and beautifully crisp, with a delightful aftertaste of the forest.

It can only be harvested when the snow melts away, which is the natural signal for spring time! At this time the nutrients stored in the roots travel through the thawing tree to swell the buds to bloom. The tree starts pumping the water from the ground. This usually happens in late March / early April.

Maple sap is also popular. It tends to be much sweeter than birch, with a delicious burnt-caramel aftertaste, but it is high in sugar and low in vitamins and other nutrients.

Maple syrup is made by condensing maple sap.

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