Sample delicious syrup and sweets made from birch trees - like maple but not maple -at Kahiltna Birchworks in Talkeetna—the world’s largest producer of birch syrup. Stop in or shop online to experience this unique, local spin on a tempting treat.
Sample the Syrup & Shop
Stop by the store and take a 20-minute tour (no reservations required), which includes watching a video about the syrup’s production and seeing the equipment that’s used. The process is similar to making maple syrup, though quite a bit harder: while it takes 40 gallons of maple-tree sap to make one gallon of syrup, the ratio for birch sap is a whopping 110 to 1. Then, with a full appreciation of this process, do a tasting of the syrup which is sweet but decidedly different than maple syrup. You’ll be able to taste how it changes over the course of the three week harvest!
You can also taste and buy Kahiltna’s different products, which include candies (like birch crème caramel) and other birch-infused products (like birch orange mustard and birched honey), as well as their wild berry jams and fruit syrups. You’ll even find healthy and refreshing birch water beverages. These are made from tree sap and pasteurized with light infusions of wild berries or chaga (a fungus that grows on birch trees) and are full of minerals and micronutrients.
Browse other locally made items in the gift shop and gallery including pottery, birch bowls and baskets, kitchenware, tiles, and metal art. You'll also find an essential selection of foraging and cookbooks, nature guides, cards, and children's books; plus botanical soaps and body products.
Meet the Founders
The founders, Dulce and Michael, met in the late 1980s while working for the Alaska Department of Fish and Game. Living on a homestead, they started experimenting with tapping birch trees. The resulting syrup—a local product that’s harvested in a sustainable fashion—fit in perfectly with their ideals, and by 1990 they decided to launch a business with it. They tapped some 50 trees the first year and 100 the next. By the late 1990s they were at 4,000 trees and are now tapping up to 16,000 trees each year to create this unique syrup.