VEDRENNE, since 1923 in Nuits-Saint-Georges, specialist in Burgundy blackcurrant cream, quality fruit liqueurs and syrups.
Elderflower detox water
Ingrédients
- 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
- 112 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.
