Offaly foraged liqueur makes waves in Michelin restaurants

An Offaly foraging expert has found favour with some of Ireland’s most-celebrated Michelin star chefs thanks to her wild beechleaf liqueur.
Derrinlough native Mary Bulfin, who is the great-granddaughter of William Bulfin, author of Rambles In Eirinn, only launched her Wild Beech Leaf Liqueur onto the market last October but it has already found its way onto the drinks list of some of Ireland’s finest eateries including Dublin Michelin star restaurants, Chapter One and L’Ecrivain.
Mary has been making the liqueur for family and friends for years and a couple of years ago “decided to jump in at the deep end” and produce it commercially. In May 2014 she gathered 100 kilos of beech leaf, which she says equates to about 100 bins full, for her first commercial batch, which came out in October. Despite having a high-end product that she had confidence in, Mary, who got her love of foraging and food from her mother and grandmother, says that she “really had no clue” about pricing and marketing.
“I went to the enterprise office, where it was suggested that I join the SuperValu Food Academy. I learnt so much. I’m now launching into SuperValu this month and have also been picked up by a number of restaurants including Chapter One and L’Ecrivan in Dublin, and Kai and Loam in Galway.
“It’s been getting some really good reviews. It’s has tasting notes of burnt toffee aroma, smokiness and a woody flavour.”
The recipe for her beech leaf liqueur is an old one that has been used for generations.
“It’s something that was made years ago. For the life of me, I can’t understand why anyone stopped making it. It’s delicious. It’s fabulous on hot chocolate, in coffee, on top of porridge for an indulgent breakfast or any whiskey type cocktail.”
The liqueur is currently stocked in a number of local outlets including Scally’s and Carry Out in Tullamore and SuperValu stores in Banagher and Birr.
Happy with the response so far, Mary, who lives in Clareen, says that the drink represents the “best of the best of the countryside”.
“I’d really like to market it to businesses to give it as a corporate gift. It’s Irish, local, wild and foraged.”