The Problem with Syrups

Spirits can stand alone and coffee can stand alone, but much more is required for a well-rounded cocktail or latte. Why? In most cases, formulating a spirit or roasting a coffee bean requires careful thought from start to finish. Yeast doesn’t turn into alcohol, and a seed doesn’t become a coffee bean without precise and intentional work.

Yet, despite this care, the quality of beverages often stops at the base. Your drink may have a finely crafted foundation—be it a spirit or coffee—with a budget-friendly syrup, packed with artificial flavors and colors thrown into your drink as an afterthought. This is where the problem lies. Syrups are often made with economic considerations in mind, not culinary. Shortcuts with sweeteners are common because we treat them as accessory components rather than essential ingredients. 

Why is this a problem? A drink is only as good as its weakest ingredient. Why be meticulous with some components just to fall short with one? With the rise of craft beverages, there's a growing excitement for drinks, but this enthusiasm should extend to every aspect.

Good syrups aren’t simply about sugar. They can be the backbone of a drink’s flavor profile. Purple dye won’t make syrup more lavender-flavored, and caramel coloring doesn’t make sugar any more caramelized. We believe that real ingredients are enough, especially when they're utilized properly. How can we boast about uniquely sourced coffee when we’re still using vanilla flavoring derived from animal glands and labeling it "natural flavoring"? Yes, this is real—look it up.

Really Flavors fills this gap in craft coffee and cocktails. At our core, we have a love for flavor innovation and the beverage industry as a whole. We see the importance of preserving tradition in the pursuit of creating authentic flavors while also pushing boundaries with our techniques. Every ingredient is real and selected with intention, paired to create a beautifully textured drink and elevate the entire drinking experience.