Find out who the team are behind the syrup in this short video.
Tell us how Bristol Syrup Company came about...
Bristol Syrup Company came about when Jem Rogers called on the expertise of award-winning Bristol bartenders Dee Davies and Danny Walker to help develop a range of cocktail syrups to be made in Bristol.
Having worked in the world of speciality coffee for over 20 years, Jem saw the popularity of syrups for the coffee industry soar and spotted a gap in the market for quality, cocktail focused syrups. As well as being award-winning cocktail bartenders, Dee is the creator and brand ambassador of Jinzu gin and Danny is co-founder of Psychopomp Microdistillery in Bristol. With over 40 years of collective experience in the drinks industry, the trio had a strong idea of what they wanted to achieve with the Bristol Syrup Co range.
months of research and development (and lots of G&T fuelled meetings at
Danny's distillery) we launched in September 2017.
What's the worst thing that happened along the way?
Just the usual things you'd expect; machinery breaking, recipes not working out, things taking longer than expected - that sort of thing. There's been a few hurdles along the way but we worked it out and we're really pleased with the quality and flavour of the syrups we're producing.
What does your range include?
Our range consists of 14 cocktail syrups designed especially for the bar market. We've included simple sugar syrups, speed rail staples such as Coconut and Orgeat, classic fruit flavours (think Passionfruit, Raspberry and Grenadine), then a selection of more complex syrups, such as Cherry and Vanilla, and Fruit Cup.
The idea behind our syrups is that they replicate the quality homemade syrups bartenders make themselves, but offer ease, consistency and value for money when scaled up.
How would you describe Bristol Syrup Co in three words?
Bold, Authentic, Consistent.
What's the favourite syrup?
most popular syrup sales wise has been Passionfruit by far, people can't get enough
of it. Raspberry Shrub is also a popular one; shrubs are having a real
resurgence at the moment and it offers a simple yet sophisticated way to
balance cocktails without using citrus (which also ticks the sustainability
Why are syrups so important in mixology?
have been used in cocktails for well over a century. They add flavour,
sweetness and balance and are a huge component in so many great cocktails.
Syrups can often be an afterthought when making cocktails but we believe the
quality and taste of syrup should be as carefully considered as the chosen
spirits, juices and fruits.
Tell us about the ingredients you use and what makes your product unique.
Syrup is a simple product, made from sugar, water and flavourings. We use real fruit juices, natural flavourings, cider vinegar and extracts in our syrups, trying to keep them as simple as possible whilst creating flavours that have depth, character and taste exactly like the name on the label.
What we mean by that is we're proud that our Raspberry tastes
like raspberries as opposed to generic berry, and our Passionfruit tastes like
passionfruit, rather than just tropical fruit. This may seem obvious but this
is where we believe so many existing commercial syrups let down otherwise great