How to catalyze the taste of seasonal strawberries in a syrup? First of all, it is important to work with the fresh fruit. Sometimes the whole fruit is simply mashed to retain its ultimate flavor, as is the case with our raspberry and mango syrups. For other fruits and ginger, the fruit is first frozen, then pressed to extract a juice bursting with flavor.

But above all, to create the best syrup in the world, it is important not to take shortcuts. We brew and bottle by hand. We taste every small batch of 150L, ​​and we don't think like the modern industry that seeks to standardize everything.

Sometimes the best syrup in the world tastes slightly different from batch to batch because the fruit was a little riper or a little sweeter. And it's perfect that way.

We use berries from local producers when we can (cranberry, blueberry, sea buckthorn). If the fruit is too exotic to grow in Quebec, we promote the fight against food waste by giving a second life to unloved fruits.

Next comes the stage of selecting and blending extracts and/or natural aromas allowing us to seal the flavors and offer the power of an essential concentrated elixir.

Finally, the best syrup in the world would not be possible without a dose of attention and constant questioning of what constitutes a "perfect" syrup. We are in constant quest, perfecting each recipe to capture all the wonder of each fruit, and allow you to make the best blends at home.