Fruits and plants, flavour, taste, naturalness, trust, proximity, terroir, Alps Mountains: these words all evoke the Bigallet universe. Bigallet has developed a unique know-how to make the best use of fruits and plants, with macerations or distillations carried out in our factory, respecting the rhythm of the seasons and the harvest. The quality of our syrups and alcohols is uncompromising: their taste must be incomparable, with a commitment to naturalness.

The mountains, through the Alps, remain an unchanging point of reference: Bigallet products come from this harsh yet generous land. Finally, the proximity with their partners and customers is lived on a daily basis: they deliver every week to their distributors, so that their shelves are always supplied with Bigallet quality.

As far as the syrups are concerned, they naturally use fruit harvested when ripe and freshly concentrated, as well as a mixture of sucrose (from beet) and glucose-fructose (from wheat) in order to be as close as possible to the sugar present in the fruit.

Each syrup recipe has its own manufacturing secret: blackcurrant bud absolute is used in our blackcurrant syrup, giving it a slightly astringent final note. Pomegranate and an artisanal infusion of bourbon vanilla pods from Madagascar are used for the fruity grenadine syrup.