BLIS Gourmet (based in Grand Rapids) was always our favorite...but they discontinued it. Not sure why but I am remembering they said it was too labor intensive/costly(??). It was pure nectar. Maybe you could make it for them. It would seem you are perfectly positioned to do so...clearly a specialty item. I LOVE it in oatmeal...but would mix with regular syrup on pancakes. We switched to Tipplemans, which looks like targets the craft cocktail market, which I have confirmed with a friend who is big into cocktails.
My guess of what you are doing "new" in syrup is smoking it. If not, might be worth it. I have had a few (good ones hard to find) and it is awesome!!
Also, I'd like to recommend a book...Fossil Future by Alex Epstein.
Smoking is not what we are doing, but I'll look into it. I wonder how it's done!? And I've added the book to my list; thanks Michael!
BLIS Gourmet (based in Grand Rapids) was always our favorite...but they discontinued it. Not sure why but I am remembering they said it was too labor intensive/costly(??). It was pure nectar. Maybe you could make it for them. It would seem you are perfectly positioned to do so...clearly a specialty item. I LOVE it in oatmeal...but would mix with regular syrup on pancakes. We switched to Tipplemans, which looks like targets the craft cocktail market, which I have confirmed with a friend who is big into cocktails.
Thanks Michael!
Thanks Michael!