French syrups and liqueurs, chosen for their standards

A Cambodian grocer selling French syrups needs a reason, and here it is. Mint syrup is behind every counter that serves a diabolo, from Phnom Penh riverside to the guesthouses of Siem Reap, and much of what circulates is little more than colouring and sugar with a faint note of mint. The same goes for vanilla in an iced latte, which is where a café either shows its hand or hides it.

So we import Bigallet, a family distillery founded in 1872 at the foot of the Alps: syrups made from house infusions and real French sugar, a lime concentrate with actual pulp and no added sugar, a limoncello made from hand zested lemons, and a plant liqueur aged in oak.

The one litre format is the professional one, and that is deliberate. Bars, hotels and cafés are the reason this range is on our shelves. For case pricing, our professional page is the place to ask.

Contains alcohol for some references. To be enjoyed in moderation.