A SUCCESSFUL spirits producer is determined to continue its expansion. . . with the help of the public.

Buck & Birch has enjoyed a fruitful year online and is aiming to develop its business through a crowdfunder campaign, which will launch later this year.

The Macmerry-based business is toasting a 350 per cent increase in online sales over the last year, as well as launching nine new products in the space of the last 12 months.

Buck & Birch also picked up gold and bronze awards at the IWSC (International Wine and Spirit Competition) for its Amarosa rosehip rum liqueur and Aelder elderberry liqueur.

At the same time, it has struck a deal with national distributor Sip & Savour which will see its products introduced to the best on and off trade venues across the country.

Tom Chisholm, creative director and co-founder of Buck & Birch, said: “As a small company in the competitive world of drinks and spirits, it has been vital for us to partner with a distributor who has the connections, industry knowledge and passion to help us grow our brand.

“Working with Sip & Savour is hugely exciting and we cannot wait to see where it leads us.”

Jamie Walker, managing director of Sip & Savour, was thrilled to see the partnership in place and was looking forward to working with Tom and co-founder Rupert Waites.

Mr Walker said: “Their philosophy of working in harmony with their environment to create exceptional liquids is inspirational.

“Tom and Rupert have been challenging the status quo of drinks production for five years and we are honoured to have the opportunity to expand their footprint and spread their philosophy.”

With hospitality in lockdown, Tom and Rupert launched a range of six ready-to-drink wild bottled cocktails last spring, including the Dandy Lion and the Thornstar Martini.

Since then, they have followed that with an exclusive wild cocktail collaboration with The Botanist gin, their Gibson Martreeni (a birch and wild garlic twist on the classic Gibson) with Miran Chauhan, long-term collaborator and now bar manager at the new Johnnie Walker experience in Edinburgh; and a collection of three wildflower cocktails with Foraged by Fern, the Sussex-based foraging guide and cook.

“It’s such an exciting time for us,” said Rupert.

“It has been a very difficult year for many in business and we too have had our challenges, but we’ve been very fortunate and have seen our online sales really take off and the new consultancy arm of the company proving really popular, which has kept us going.”