Fruits and plants, flavor, 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 flavor must be incomparable, with a commitment to naturalness.

The mountain, through the alpine massif, remains an immutable anchor point: Bigallet products come from this rough and yet generous land. Finally, the proximity with their partners and customers is lived every day: they deliver every week to their distributors, so that their shelves are always supplied with Bigallet quality.

As far as syrups are concerned, they use of course fruits harvested at maturity 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 fruits.

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