Made by a family in Barnard, these syrups reflect their European heritage in their use of what can be foraged locally and in season.
Use them to dress up sparkling water or a more potent libation, drizzle over ice cream, crepes, oatmeal or yogurt, or use in a dressing or marinade. (Rhubarb Bourbon Sour or Dandelion Margarita, anyone?)
Made in small batches, using only organic and local ingredients, these syrups are the epitome of what we love about small batch makers in Vermont.
4oz. glass bottles
