Vedrenne sirops

Bouteilles de sirops Vedrenne

elderflower detox water

Ingredients

1 L mineral water

80 ml VEDRENNE Elderflower Syrup

50 g pomegranate seeds

50 g whole strawberries

50 g whole blackberries

50 g whole raspberries

2 lemongrass stalks

12 sage leaves

Ice cubes

 

Method

Peel the lemongrass stalks and only use the hearts for a better infusion.

Pour the Elderflower Syrup and water into a pitcher with the pomegranate, strawberries, raspberries, blackberries and sage leaves.

Keep chilled.

OUR TOP

 PRIORITY:

 FLAVOUR

A UNIQUE EXPERTISE

An expertise and long-standing experience as an “Entreprise du Patrimoine Vivant” (a Living Heritage Company).

 

AUTHENTIC LOCAL FLAVOUR

High concentrations of fruit juices, plants and spices for intense flavour.

 

A PREMIUM FRENCH BRAND

All our syrups are produced in our Nuits-Saint-Georges premises.

Production

For our syrups, we endeavour to obtain the purest, best quality ingredients:

  • FRUIT JUICE

Our suppliers are rigorously selected to ensure that sun-drenched fruit is picked when it is perfectly ripe.

  • REVERSE OSMOSIS WATER

We use pesticide-free reverse osmosis water in the production of our syrups.

  • 100% FRENCH SUGAR AND SUCROSE SYRUP

We use sugar from sugar beet grown in France, which is naturally white and therefore not refined, unlike cane sugar.
Premium quality through:

    • The selection of our raw ingredients
    • The right balance between sugar and other ingredients
    • The quality and quantity of the juices or extracts used

Flavours that cannot be made from juices are made with natural extracts so as to obtain a naturally concentrated flavour.

History

1923 CREATION OF VEDRENNE PÈRE & FILS

Joseph VEDRENNE, a trained engineer, set up his company “VEDRENNE Père et Fils” after the First World War.
He located his firm in Nuits-Saint-Georges near the blackcurrant fields, a berry which cultivation was then at its peak. This proximity allowed him to build a strong relationship with local producers and process the fruit under optimal conditions.

THE 1930s

Joseph VEDRENNE was one of the pioneers of fruit maceration, developing processes in which the fruit was protected from light and all its flavour characteristics were preserved. The company specialised in fruit extraction, offering its customers the famous Supercassis, other fruit liqueurs and syrups.

THE 1950s

Berry products gave way to new flavours which were distilled and macerated in Nuits-Saint-Georges according to the company’s know-how. VEDRENNE also started to export their products abroad.

TODAY

The company is present in more than 60 countries, in the bar and mixology market, and in HORECA – hotels, restaurants and cafés.
In 2017, it was recognized as an “Entreprise du Patrimoine Vivant” – a Living Heritage Company. Building on its expertise, VEDRENNE offers new flavours every year and remains committed to local producers supplying the fruit for its syrups.

OUR PRODUCT LINE- UP