About Us

Inspired by the maple and birch farms in Northern America, we started our enterprise Kasekunst (“Birchcraft“) to offer high quality natural birch syrups made in Europe, in Estonia. We welcome both individual customers and businesses. In addition to the elegant 100 ml bottles you find in our online shop we can deliver syrup in a variety of larger containers. If you would like to purchase syrup in bulk, please simply contact us and we can agree upon a suitable arrangement.


Kasekunst was founded November 2014, preceded by a period of study and preparation. We had had thorough discussions with the scientists at the Department of Food Science and Technology, Estonian University of Life Sciences. In autumn 2014 we undertook a trip to the United States and visited the centres researching maple and birch syrup at Cornell University and the University of Vermont. Dr. Michael Farrell (The Uihlein Forest, Cornell University’s Sugar Maple Research & Education Center), one of the leading researchers and producers of birch syrup kindly shared his knowledge and also helped us to organise the whole study trip usefully. It is our credo that working with scientists and keeping up to date with new research are essential for entrepreneurial development in our field.

Maple groves are fairly sparse in Estonia, but the large birch forests here constitute a wealth not engaged with as diversely and creatively as one could. Presently the annual global production of birch syrup is only about 10, 000 litres. Birch syrup is harder to make than maple syrup, as the average sugar content of birch sap (1%) is half that of maple sap. However, the innovative modern technologies make producing tasty birch syrup possible and viable. Today most of it is made in Alaska and consumed in North America; it rarely gets to Europe at all. In terms of climate and natural environment Estonia is an excellent location to make high quality European birch syrup. The collection of sap with modern methods does not harm the trees or their habitat and is a sustainable way to draw upon natural resources. We can locally produce a versatile gourmet ingredient that can be used as a nutritious and healthy alternative to white sugar.