Liber & Co. Madagascar Vanilla Syrup

It goes well in cold-weather cocktails like whiskey drinks, hot toddies, and spiked coffees. Beyond cocktails, add it to your morning latte or drizzle over vanilla ice cream.

Nose: Rich, warm vanilla leads immediately, but this isn't the flat, one-dimensional sweetness you'd get from a standard vanilla syrup.

Palate: Full-bodied and smooth, with that same creamy vanilla character carrying through. The coconut base adds a gentle roundness without tipping into tropical territory.

Finish: Clean and lingering, with warm vanilla and a whisper of smokiness that stays on the palate well after the sip. The finish is notably smooth rather than sharp or sugary, fading gradually without any artificial aftertaste.

Liber & Co. Madagascar Vanilla Syrup is built around a custom vanilla bean oleoresin sourced directly from a single producer working with local growers in northeastern Madagascar, where each hand-pollinated bourbon vanilla bean is slow-cured and processed on the island itself—preserving over 100 aromatic compounds that conventional alcohol-based extracts simply can't capture.

• The vanilla oleoresin in this syrup captures over 100 aromatic compounds from each Madagascar bourbon vanilla bean—far more than conventional vanilla extract, which uses alcohol and ends up leaving most of vanilla's complexity behind. Traditional extraction grabs the highlights; oleoresin gets the whole concert.
• Every vanilla orchid flower used in this syrup was hand-pollinated by a farmer in Madagascar—a painstaking process that has to happen within a single 24-hour window when the flower is open. Miss that window, and there's no vanilla pod. It then takes another 9 to 10 months on the vine before the pod is even ready to harvest.
• The subtle smokiness you taste in Madagascar vanilla isn't an accident or an additive—it's the direct result of a centuries-old curing ritual involving scalding, sweating, sun-drying, and conditioning the green pods over weeks. Malagasy farmers have been perfecting this process for generations, and it's what separates true Madagascar vanilla from every other variety on the planet.