A SCOTTISH vodka made with birch tree sap has been named the nation's most innovative food and drink product.
BIRCH Premium Botanical Vodka, the flagship product of Buck & Birch, has been recognised by Scotland’s top food and drink experts at the annual ScotHot award.
Commercial Director Colin Logan and co-founder Tom Chisolm were awarded the Gold Award for Innovation at the end of the two-day event in February.
Chisolm and his co-founder Rupert Waites launched the brand in 2016 after they met working in Scotland’s hospitality scene.
They created BIRCH vodka using birch sap, which is harvested every spring from Scottish birch trees grown in Buck & Birch’s partner community forests.
ScotHot is Scotland’s only annual trade event for buyers in hospitality, food service, public sector, retail, leisure and tourism.
Chisolm commented: "Last week was a huge milestone in the development of the Buck & Birch business.
"We have spent years refining our wilderness spirits and forging a pioneering new category in the Scottish drinks sector, and it’s so rewarding for our team to be recognised by the nation’s food and drink experts with the overall gold award for innovation at ScotHot."
Today Chisolm is Buck & Birch’s creative director, in charge of liquid and brand development; and Waites is the company’s production director, master distiller, chief forager and "wild flavour guru".
Elsewhere, David Millar, group executive chef at Carlowrie Castle was crowned Scottish Chef of the Year 2025 and Oliver Redgwell-Welch, apprentice chef at Entier Ltd named Scottish Young Chef of the Year.
Unox CHEFTOP-X received gold in the Catering Equipment, Design and Technology category and Janos Otvos, Bar Manager at Gleddoch Hotel was awarded the Caledonian Bartenders Cup 2025.
