Lavender syrup, made for the glass.

What is in it

Five ingredients. Nothing to hide.

Lavender, butterfly pea flower, cane sugar, water and a little citric acid. That is the whole list. Full nutrition facts and specifications, including what we have and have not measured yet, are on their own page. The lavender is our own estate-grown lavender, Grosso (Lavandula × intermedia ‘Grosso’), grown on the Naramata property and steeped as whole buds, never an extract or a flavouring. We strain it and balance it so the lavender reads warm and clean, never soapy. That balance is the hard part, and the part we obsess over.

Butterfly pea flower gives the syrup its colour, no dye. The citric acid keeps it bright and sets the butterfly pea to a deep ruby in the bottle. Stir it into warm milk and the colour runs the other way, blooming to a soft lavender violet.

There is a reason we grow Grosso. It is a lavandin, a cross between English lavender and spike lavender, and it does not taste like the lavender most people have met. Where English lavender is sweet and high floral, Grosso is earthier and warmer, less perfume and more herb. That is the half of lavender that survives a drink. It reads clearly through gin, tonic or coffee, where a softer, more floral lavender turns soapy or simply disappears. We steep whole buds for three minutes, strain them out, and never add extracted essential oil or flavouring to the bottle.

Where it comes from

Grown and made in British Columbia.

The lavender is grown on our own half-acre on the Naramata Bench, and the syrup is steeped, strained and bottled here in the Okanagan. Not imported, not contract-made somewhere else, not a label on someone else's product.

The cane sugar is imported, because sugar cane does not grow in Canada. So the bottle reads "Made in Canada from domestic and imported ingredients" rather than "Product of Canada". That is the honest claim, and it is the one we use.