The History of Madagascar Vanilla
Madagascar holds a legendary place in the vanilla world. Home to nearly 80% of the world's vanilla supply, this Indian Ocean island nation became the undisputed capital of bourbon vanilla cultivation over the past two centuries. The story begins in the 1840s when French colonizers brought vanilla orchids to the island, discovering that Madagascar's unique climate and soil created the perfect conditions for growing some of the finest vanilla beans on earth.
The history of Madagascar's vanilla industry was markedly different during French colonial rule, when slavery, exploitation, and forced labor were commonplace. In fact, the pollination method that is still used today was developed by an enslaved 12-year-old boy named Edmond Albius, living on the French colonial island of Réunion in 1841.
Today, Madagascar's vanilla farming has evolved significantly. Modern growers work as independent farmers and cooperatives, continuing the horticultural traditions and expertise their families have maintained for generations. While the industry still faces challenges including fair wages and sustainable practices, the shift toward direct relationships with local producers represents a commitment to more ethical sourcing and genuine partnership with the communities that make vanilla cultivation possible.
The result is more than just an ingredient. Madagascar vanilla represents centuries of cultivation, craftsmanship, and cultural history, all captured in one of the world's most beloved flavors.
From Bean to Bottle
We've always believed that truly exceptional products begin with truly exceptional ingredients. That's why we built our new Madagascar Vanilla Syrup around one extraordinary ingredient: a custom vanilla bean oleoresin sourced directly from a single producer working hand-in-hand with local growers in Madagascar.
Here's what makes our approach fundamentally different from conventional vanilla syrups.
The Oleoresin Difference
Most vanilla extracts rely on alcohol to capture only a fraction of vanilla's aromatic compounds. But our oleoresin process preserves something far more complete: both the bright volatile oils and the deep, resinous base notes that make Madagascar vanilla so extraordinary. Where traditional extraction falls short, the oleoresin captures the full spectrum. The result is a richer, more complex expression of Madagascar bourbon vanilla, creamy and warm with layers of complexity. No other vanilla ingredient delivers this full spectrum in a single drop.
Extracted at Origin
Each bourbon vanilla bean is processed right on the island itself, not shipped elsewhere for extraction. This means we preserve over 100 unique flavor compounds at their peak, before their freshness begins to fade during transit or storage. Processing at origin is the difference between vanilla that's alive and vanilla that's fading.
Unmistakably Vanilla
This syrup captures the creamy richness that makes Madagascar vanilla the world's most celebrated variety. Warm, sweet, and lightly floral, with a smooth, full-bodied finish and a delicate smokiness unique to the traditional Malagasy curing process.
Versatility Meets Sophistication
Once you experience the difference authentic Madagascar vanilla makes, you'll find yourself reaching for this syrup everywhere. Elevate craft cocktails with authentic vanilla depth, or transform your daily coffee and lattes into a café-quality experience. Add sophisticated vanilla notes to sodas and sparkling drinks, or enhance cakes, ice cream, custards, and pastries with pure, unadulterated vanilla.
Welcome to a new standard in flavor.
