About Aelder Elixir
Our Story
Kindred Siprits, Rebellious Minds
Tom & Rupert's venture into the spirits world has been far from conventional.
They haven't come from the drinks industry, nor are they brewing and distilling graduates. They certainly haven't followed the distillery copy book of launching a gin.
This is the story of how two very different people, bound by a shared fascination for the wild and a thirst to share it, turned the sapling of an idea into a blooming business and brand.
Tom, in Norway
With an upbringing in rural Norway, Tom spent many happy hours daydreaming in the forests, picking blaeberries, climbing trees and scaring away the occasional elk out of his vegetable patch with duplo bricks.
He would later move to Scotland before eventually studying fine art and ultimately working in the hospitality trade.
Rupert, in Scotland
Rupert had a nomadic upbringing, growing up in various places around the north and islands of Scotland.
Like Tom much of his childhood was spent immersed in the landscape , sparking his fascination for wild ingredients. But it was a gift of Richard Mabey's book 'Food for Free' at the age of 10 that proved to be the inspiration to start his journey of wild flavour discovery.
At the age of 14 he got his first job in a professional kitchen before moving to Edinburgh where he would eventually become an award winning head chef at one of the capital's busiest city centre restaurants.
It was at Edinburgh's Brown's restaurant that Rupert and Tom would eventually meet; Rupert as head chef and Tom as a barman and waiter. Whilst the menu may not have been foraged the pair quickly discovered their shared passion for introducing diners to new and exciting flavours and ingredients. Ultimately the pair would go their separate ways to focus on bringing up young families, but not before befriending each other on Facebook... And it was on Facebook where the inspiration for the Buck & Birch would come from. Fuelling his obsession for flavour discovery Rupert was filling jars, bottles, sheds and cupboards full of wild pickles, ferments, wines, cordials and concoctions as well as posting about his discoveries on social media. Conjuring memories from his rural upbringing in Norway, and recognising that these creations deserved to be shared (and tasted) Tom set out on a diplomatic mission to persuade Rupert out of cheffing retirement. It took a fair few libations in an Edinburgh watering hole and a promise that there would only ever be two such dinners but Rupert agreed, and so the journey and evolution of the Buck & Birch began. And it was on Facebook where the inspiration for the Buck & Birch would come from. Fuelling his obsession for flavour discovery Rupert was filling jars, bottles, sheds and cupboards full of wild pickles, ferments, wines, cordials and concoctions as well as posting about his discoveries on social media. Conjuring memories from his rural upbringing in Norway, and recognising that these creations deserved to be shared (and tasted) Tom set out on a diplomatic mission to persuade Rupert out of cheffing retirement. It took a fair few libations in an Edinburgh watering hole and a promise that there would only ever be two such dinners but Rupert agreed, and so the journey and evolution of the Buck & Birch began. Adamant that they didn't want to open a full time restaurant Tom & Rupert constantly looked for the big idea to transform the Buck & Birch from hobby to viable wilderness business. And so it was that in 2016 Aelder wild elderberry liqueur made it's debut on the market. A firm favourite and ever present on the Buck & Birch menus it took 2 years for the pair to listen to fans asking to buy bottles and finally set about licensing it and producing a small batch of only 200 bottles. What began as little more than a way to make some money to buy Christmas presents for the family and raise funds for Rupert's care home gardening project quickly snowballed and before they knew it Aelder was being requested by local restaurants, bars, retailers and distributors. It was time to formulate the plan...
The Buck & Birch has come along way since its inception in 2012. What began in a garden shed has now evolved into our distillery and visitor centre in Macmerry, East Lothian. Our next focus is to build our relationship with the wild even further. We are working with local landowners and community groups to enhance the environments we cherish so much, looking at ways in which we can sutainably grow the business in a way that benefits, enhances and protects the the wild spaces of Scotland. Our mission is to inspire as many as we can to rebuild their relationship with their environment through our products and events. Amazing to think it all began with a simple walk in the woods.... A Meeting of Minds
Wild seed of an idea
BUCK & BIRCH is born
Introducing AELDER
Drinks Brand evolution
The future
