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quality posts: 15 Private Messages WootBot

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Sonoma Syrup Company

World class quality. That's what you find in these syrups. But it's not what you find in everything else, which is why you need these syrups in the first place! Face it, it's better you be prepared for other people's mistakes.
Sonoma Syrup official site



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inkycatz


quality posts: 105 Private Messages inkycatz

I like tossing in a little syrup in my latte now and then. Has anyone tried these out? (Specifically how cinnamony is the cinnamon?)

I'm just hanging out, really.

North316


quality posts: 107 Private Messages North316

Very interesting offer here, though I would likely use them more-so for cocktails than anything else (I need more than a hint of flavor to make my coffee not taste like coffee). Not sure I like the different packs though. It would be awesome if the 6 pack was a combination of the two 3-packs and not different flavors.

My CT
"Trust your homies on the net", Clark Smith.
R.I.P. Inkycatz - Feb. 2013

inkycatz


quality posts: 105 Private Messages inkycatz
North316 wrote:Very interesting offer here, though I would likely use them more-so for cocktails than anything else (I need more than a hint of flavor to make my coffee not taste like coffee). Not sure I like the different packs though. It would be awesome if the 6 pack was a combination of the two 3-packs and not different flavors.



Ha, I was specifically eyeing the Latte set because it's a mite too early for me to be thinking cocktails! Currently I'm a Torani fan, so if anyone knows how the flavors compare, I am most curious.

I'm just hanging out, really.

mschauber


quality posts: 40 Private Messages mschauber

What's the shelf life on these, both before opened and once opened?

--
Hey you, out there in the cold; Getting lonely, getting old; Can you feel me? - Pink Floyd/Roger Waters
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commonwealth109


quality posts: 1 Private Messages commonwealth109

I think we are all feeling we just don't have the necessary info to pull the trigger here. I'm interested for sure, but don't wanna be a sucker since there is no sending back!

sonomasyrup


quality posts: 6 Private Messages sonomasyrup

The syrups have an 18 month self life unopened and about 3-4 months after opening. Most of the syrups do not require refridgeration. Check label as those that do will say!

sonomasyrup


quality posts: 6 Private Messages sonomasyrup

What do you want to know.

sonomasyrup


quality posts: 6 Private Messages sonomasyrup

This syrup blends Vietnamese Cassia (the highest quality, spiciest cinnamon with 6% oil), Indonesian Korintje and Chinese Cassia Cinnamon into a sweet, hot-n-spicy delight. Think of this as 'liquid cinnamon sticks' in a bottle.

kylemittskus


quality posts: 233 Private Messages kylemittskus
sonomasyrup wrote:What do you want to know.



Thanks for joining us. I want to know nothing, but these other snobs...

"If drinking is bitter, change yourself to wine." -Rainer Maria Rilke

"Champagne is a very kind and friendly thing on a rainy night." -Isak Dinesen

mschauber


quality posts: 40 Private Messages mschauber
sonomasyrup wrote:The syrups have an 18 month self life unopened and about 3-4 months after opening. Most of the syrups do not require refridgeration. Check label as those that do will say!



Thanks. Appreciate the info Leaning towards giving some a try, but there's no offer that has the ones I'd want all together..

--
Hey you, out there in the cold; Getting lonely, getting old; Can you feel me? - Pink Floyd/Roger Waters
My CT

kiltedbear


quality posts: 0 Private Messages kiltedbear
sonomasyrup wrote:This syrup blends Vietnamese Cassia (the highest quality, spiciest cinnamon with 6% oil), Indonesian Korintje and Chinese Cassia Cinnamon into a sweet, hot-n-spicy delight. Think of this as 'liquid cinnamon sticks' in a bottle.



I realize you are going for a certain market segment, but i have been making my own flavored simple syrups for a while now and I have a few good sources of high quality extracts. These prices are exorbitant in comparison and I would encourage anybody considering these to look up a few recipes before they make the leap. A good quality simple syrup is dead simple to make as long as you have a source of quality extracts.

mother


quality posts: 15 Private Messages mother
sonomasyrup wrote:This syrup blends Vietnamese Cassia (the highest quality, spiciest cinnamon with 6% oil), Indonesian Korintje and Chinese Cassia Cinnamon into a sweet, hot-n-spicy delight. Think of this as 'liquid cinnamon sticks' in a bottle.



So it's basically blood thinner and has no cinnamon in it?

I can understand mass produced junk using cassia instead of cinnamon, but a super pricey artesenal?

This just talked me out of buying the 6 bottle pack...

iByron


quality posts: 40 Private Messages iByron

So are these (the Vanilla, Vanilla Crush, and Almond) "syrups" or are these "extracts?"

In other words, would I use these as I would vanilla extract or almond extract from say McCormick -- Cooking? Meringue? Whipping cream? -- or more as a topping?

Also, most vanilla extract in the stores has an amount of alcohol: 12-20% or so. Is there any in these?

Thanks,
iByron

iByron's iCellar (I'm a reciprocal CT Cellar Buddy)

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gcdyersb


quality posts: 141 Private Messages gcdyersb
kiltedbear wrote:I realize you are going for a certain market segment, but i have been making my own flavored simple syrups for a while now and I have a few good sources of high quality extracts. These prices are exorbitant in comparison and I would encourage anybody considering these to look up a few recipes before they make the leap. A good quality simple syrup is dead simple to make as long as you have a source of quality extracts.



Yeah, these do seem expensive for what they are. Torani and Monin syrups are about 1/2 to 3/4 as much but you get a full 750 mL at my local restaurant supply store.

I get it, these are handmade, but for syrup with flavored extract it's the sweetness that will dominate. Then on top of that this is blended into another drink/food. This looks like a cost/benefit where cost wins out.

Cabernet Franc: it's not just for blending! It's also for blogging.

Piazzagrrl


quality posts: 0 Private Messages Piazzagrrl
iByron wrote:So are these (the Vanilla, Vanilla Crush, and Almond) "syrups" or are these "extracts?"

In other words, would I use these as I would vanilla extract or almond extract from say McCormick -- Cooking? Meringue? Whipping cream? -- or more as a topping?

Also, most vanilla extract in the stores has an amount of alcohol: 12-20% or so. Is there any in these?

Thanks,
iByron



They're extracts. The Vanilla Crush is the only vanilla I use when I really want the flavor to shine; I cannot stress enough how great this product is. I've tried some of the syrups as well; the lemon was disgusting and more sugar than lemon, but the cinnamon was dynamite, and the vanilla syrup was tolerable. If I were going to buy only one set, it would be the extracts--you will never regret buying the Crush. Make Belgian waffles with it, it will change your life.

-PG

Piazzagrrl


quality posts: 0 Private Messages Piazzagrrl
mother wrote:So it's basically blood thinner and has no cinnamon in it?

I can understand mass produced junk using cassia instead of cinnamon, but a super pricey artesenal?

This just talked me out of buying the 6 bottle pack...



If it's the Vietnamese cinnamon, it shouldn't be Cassia, it should be C. loureiroi; the Cassia is Chinese "cinnamon", as I suspect you know. I'm going to guess this is a misquote.

-PG

North316


quality posts: 107 Private Messages North316
Piazzagrrl wrote:They're extracts. The Vanilla Crush is the only vanilla I use when I really want the flavor to shine; I cannot stress enough how great this product is. I've tried some of the syrups as well; the lemon was disgusting and more sugar than lemon, but the cinnamon was dynamite, and the vanilla syrup was tolerable. If I were going to buy only one set, it would be the extracts--you will never regret buying the Crush. Make Belgian waffles with it, it will change your life.



EDIT: Nevermind the comment below. I was looking at the Latte set, not the extract set. The other set is all extracts.

I'm sorry, but those are absolutely NOT extracts. They may be made FROM extracts, but are not extracts themselves. All three bottles clearly state they are Infused Simple Syrups and the top two ingredients in all three are pure cane sugar and filtered water.

My CT
"Trust your homies on the net", Clark Smith.
R.I.P. Inkycatz - Feb. 2013

bigray57


quality posts: 10 Private Messages bigray57
Piazzagrrl wrote:They're extracts. The Vanilla Crush is the only vanilla I use when I really want the flavor to shine; I cannot stress enough how great this product is. I've tried some of the syrups as well; the lemon was disgusting and more sugar than lemon, but the cinnamon was dynamite, and the vanilla syrup was tolerable. If I were going to buy only one set, it would be the extracts--you will never regret buying the Crush. Make Belgian waffles with it, it will change your life.


I agree, I only use the Vanilla Bean Crush. My cheesecake and flan are AMAZING with this stuff. You can get it two times a year (when the company micro-brews them) at Marshalls, TJ Maxx or Home Goods where they sell for $12.00 a bottle. Hard to find there, but when they do have them, I stock up.

mother


quality posts: 15 Private Messages mother
Piazzagrrl wrote:If it's the Vietnamese cinnamon, it shouldn't be Cassia, it should be C. loureiroi; the Cassia is Chinese "cinnamon", as I suspect you know. I'm going to guess this is a misquote.



Saigon "Cinnamon" is still not cinnamon by a mile.

Regardless the sale is over...