French Vanilla (700 ml)

Monin, founded in Bourges, France in 1912, built its reputation on sourcing single-origin botanicals and standardising flavour consistency across professional bar programmes — a discipline that distinguishes it from commodity syrup producers. French Vanilla

draws on Bourbon vanilla (Vanilla planifolia) sourced from Madagascar and Réunion, the volcanic island terroir of which produces beans with characteristically high vanillin concentration and a creamy, slightly smoky aromatic profile distinct from Tahitian or Mexican varieties.

The syrup is produced on a cold-process extraction base using dissolved cane sugar, preserving volatile aromatic compounds that heat-processing would degrade. No artificial colours are used; the pale amber tone comes from the vanilla extractives themselves.

What separates this expression from Monin's standard Vanilla SKU is the "French" designation, which signals a richer, custard-weighted flavour profile modelled on crème brûlée rather than a lighter, floral vanilla — a deliberate formulation choice for espresso and dairy-forward applications.

Shelf-stable; best used within 12 months of opening for peak aromatic intensity.