Veydrin Sap

Name: "Veydrin Sap" (Commonly just called "Veydrin" when referring to the syrup itself.)

Source Tree: Veydrin Tree (Veydrinus solquara) A tall, cold-resistant tree found in temperate to boreal regions. It has white-silver bark with streaks of dark blue, and its leaves shimmer with a pale violet hue in certain light conditions. These trees thrive in mineral-rich, glacial runoff soil and develop high-sugar, high-mineral sap to endure harsh seasons.

How It's Made:

   The Veydrin tree is tapped in late winter when sap starts flowing.
   Unlike maple or birch, Veydrin sap flows in pulses rather than a steady trickle. Collectors must place special resonant taps to encourage flow.
   The raw sap is pale gold and slightly viscous, with a subtle luminescence under moonlight due to trace phosphorescent compounds.
   Boiling and reduction over low heat caramelizes it into a deep amber syrup with slight iridescence.
   Some cultures slow-ferment the sap before boiling, giving it a slightly tart complexity similar to aged honey.
   In high-altitude regions, the syrup is stone-filtered through porous mineral slabs to absorb excess bitterness.

Flavor Profile:

   Sweet and complex, with notes of honey, spiced pear, and winterberry.
   Has a light mineral aftertaste, reminiscent of glacial water.
   Fermented varieties have an added tang and hint of floral sharpness.
   If over-boiled, it develops a faint smoky character.

Uses:

   Drizzled over pastries and breads in cold climates.
   Used as a glazing syrup for roasted meats, particularly game.
   Mixed into warm drinks, giving them a golden shimmer.
   Aged into thicker crystallized spreads for long-term storage.
   Occasionally distilled into a rich, spiced liqueur for ceremonial use.