Almond (Ogreat) (700 ml)

Founded in Bourges in 1912, Monin built its reputation on replicating natural flavors through maceration rather than artificial flavoring — a production philosophy that made it the default syrup behind professional bars worldwide. Orgeat (almond syrup) is among the oldest expressions in the range, rooted in the pre-cocktail tradition of cooling almond-based beverages across the Mediterranean.

The syrup is produced by macerating blanched sweet almonds in a pure cane sugar base, yielding a dense, opaque white liquid with characteristic marzipan depth. No artificial colorants are used; the milky appearance comes from the natural almond emulsion. Sugar concentration is calibrated for professional dilution ratios, making it consistent across high-volume bar applications.

What separates this expression from cheaper orgeat alternatives is the absence of bitter-almond extract shortcuts — the flavor profile relies on the sweet almond maceration alone, producing a rounder, less synthetic result. In a 700 ml bottle, it occupies the professional-grade tier.