Resurrected from the embers of the past, sparked with imagination and stoked with an obsession for Scotland’s natural wild larder, each bottle of Aelder is testament to nature’s brilliance. A truly unique, sophisticated and contemporary elixir, Aelder excels in elevating many of Scotland’s forgotten ingredients back into the contemporary consciousness.
Created by Rupert Waites, head chef and chief forager at the Buck and Birch, Aelder was one of numerous wild flavour experiments developed in “The Shed”. Taking its debut at their very first dining experience in 2012 it proved an instant hit, with diners requesting bottles to take home.
Hand crafted in small batches from hedgerow to elixir, Aelder is deep, complex, fruity and decidedly moreish. The dark, rich fruit of the Elder is complimented by a host of wild Scottish botanicals and spices, and blended with Scottish whisky to fully enliven the flavour of the foraged berries.
Est. – November 2016
Location – Edinburgh
Owner – Rupert Waites and Thomas Chisholm
Known Botanicals – Wild elderberries are married with a blended Scotch whisky and a secret recipe of “wild Scottish botanicals”.
Serving Suggestions – Aelder Royale - 15ml Aelder topped up with Champagne or Prosecco for an indulgent aperitif.
Wild Aelder Bramble - 25ml Botanist Gin, 25ml Aelder Elixir, 10ml Seabuckthorn juice, 10ml Rosehip syrup, mixed over crushed ice.
Aelder Toddy - 100ml crab apple wine, 25ml Aelder Elixir, 10ml Seabuckthorn. Heat ingredients in a pan and serve hot.
Tasting Notes – Rich, smooth and complex with a beautifully warming finish.
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