Sometimes fate knocks on our shoulder. This was the case when the original recipe from 1785 was found by the founder of Sav™ - Peter Mosten.
The Swedish chemical engineer, researcher and industrialist Gunnar Jegrelius built an astonishing archive for more than thirty years. Gunnar created the first interdisciplinary archive of the welfare state. He collected research reports, dissertations, essays, manuscripts, newspaper articles and books from the 1600s to 1981 on more than 200,000 chemical and plant-based substances and their impact on people and the environment. There was a total of 6 million documents distributed over 800 shelves.
A unique one with all this knowledge and experience put into context and for today's and future product development and environmental research an extremely important source that really only had one problem. After Jegrelius's death in 1981, there was no one who could find through the enormously extensive material. Recipe from 1785
Recept från 1785
The archive fell into oblivion and was eventually moved to Östersund where eco-engineer Peter Mosten was commissioned to compile an index of the archive in order to facilitate research. During the work, Mosten found a recipe written from a Swedish book printed in 1785. The recipe was entitled “Björkchampagne” and Peter's curiosity was aroused.
The curiosity grew
Curiosity eventually prevailed and Peter decided to try making sparkling birch wine based on the old recipe. The first result was really bad. It would take Peter over a decade of experimentation and testing before he even came close to anything at all worth selling by the bottle. But finally he created Sav™Sparkling.
Producing products from birch sap
Producing Sav™Sparkling is a long and exciting process. The birch sap is harvested in the spring when the soil melts and the timing depends on the weather. Everything from the beginning of April to the middle of May. Usually we have three to four weeks to get the amount of birch sap we need if the weather permits.
Each tree is carefully controlled and must be at least 30 years old.