AELDER is an award-winning wild elderberry liqueur, infused with Scottish spices and with a young whisky as its base. Created by pop-up dining collaborative Buck and Birch, Aelder is hand-crafted in small batches at their small production facility in Dunbar, East Lothian. Aelder was served at the team’s very first dinner back in 2012 – and its success has grown from there. We spoke with co-founder and director Tom Chisholm, who gave us an insight into foraging, flavour experiments and finding success in the craft drinks world, almost by accident…

How did Buck and Birch all begin?

IT all started in April 2012 as a creative collaboration between chef Rupert Waites and myself. I spent a lot of my childhood around Oslo, while Rupert grew up in the north-west Highlands, so we’ve both had life-long connections to nature. We wanted to share our knowledge, so we decided to draw on our experience gained from years working in hospitality. Buck and Birch really began as a vehicle to satisfy our own curiosity, a way for us to showcase our passion for all the wild and wonderful ingredients available in and around East Lothian. We organise pop-up dining events, then use the immediate surroundings for inspiration to create original menus that reflect the very best wild produce on offer. Aelder was part of our very first menu, and its success has grown from there.

What is Aelder, and how does it differ to other small-batch spirits?

AELDER Elixir is our wild elderberry liqueur. It was one of the very first flavour experiments we developed back in 2012. Since then, we’ve expanded on the foraged botanicals and spices used, all of which add a real depth, balance and complexity to the flavour. We officially launched it in November 2016, and we still serve it at all of our events as well as having an ever-growing list of stockists and suppliers. It pairs perfectly with game, charcuterie and cheese as well as being a fantastic cocktail ingredient. Its uniqueness lies not only in its flavour from the various uncommon ingredients used but also in its versatility - the fact that it can be enjoyed neat or as part of a cocktail makes it appeal to a broad range of consumers, bar tenders and industry professionals.

Why elderberries?

ELDERBERRIES are a traditional ingredient – the season starts around August each year. Elderberries used to be picked mainly for their medicinal properties, but also for cooking. It’s a berry which has fallen out of fashion – all too often, wild elderberries are overlooked now. We want to champion the benefits of the elderberry and introduce people once again to just how delicious and versatile they are. Given the ABV of Aelder I’m not sure we can recommend it to treat a cold – but it does make a brilliant hot toddy!

How should Aelder be served?

DURING the winter months, we’ve been making the most of Aelder’s rich, fruity and spicy notes with warm cocktails. It’s also fantastic to add a fruity twist to a whisky sour, and the Botanist recently used it as an alternative to Creme de Mure in their foragers’ Bramble. Another firm favourite is substituting sweet vermouth for Aelder in a classic Negroni. We’re also working on much lighter serves for the summer, focusing on pairing Aelder with soda or tonic water for a Scottish alternative to Pimms.

What can guests expect at your pop-up dining events?

IN terms of food, we live for the wow moment – the sheer amazement on our guests’ faces when they realise that they can find most, if not all, of what they’ve eaten right on their doorstep is a real drive for us. Our events elevate plants that most people overlook, into modern menus, with good cooking and a hint of showmanship. Our ultimate aim is to reconnect people with their environment and give them the same pleasure as we get exploring nature and finding new things to do with it. We want guests to arrive with empty stomachs and open minds!

Do you think the demand for craft spirits is increasing in Scotland?

ABSOLUTELY! Consumers are far more interested in the back story and provenance of their drinks than ever before. This is something bars and pubs should embrace – having a good selection of local craft spirits is key. It’s important to really get to know the product and the producer.

What can we expect from Aelder over the next few months?

WE’RE still relatively new. We want to focus on what we do best, but being creatives by nature, it won’t be long before we start looking at expanding our offerings. Expect to start seeing Aelder on cocktail lists at some of the best bars and restaurants in Scotland, enjoyed in a glass of fizz at a dinner party or topped with apple juice and lots of ice in the summer sun with friends. Watch this space!