The science of flavour: the launch of House of Broughton syrups

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Drinks: Drinks
Location: England
Other: People

Looking to spice (or sweeten) up the syrup category, botanical brewery Fentimans has launched a line of syrups, under the House of Broughton name. Made with natural ingredients, the syrups have a high-strength flavour, meaning less is needed, sugar intake is lower, and you have better control of the flavour. Imbibe caught up with Fentimans’ in-house flavour technologist Geraldine Coombes to talk all things sweet and the science of flavour


How did House of Broughton come about, what were the reasons behind creating a high potency syrup? 

‘With the rise of the foodie and drinks culture there has been a knock-on effect in that people are increasingly looking for high quality innovative food and drink products. This has led to the rise of premium and craft spirits, coffees and mixers. There has also been a recent surge in the popularity of cocktail culture and mocktails. Also, there is an increasing number of millennials drinking less alcohol and one in five people opting for a soft drink on a night out.

‘We already produce a fantastic range of mixers and wanted to add to this by creating a range of syrups which can help people create and enjoy wonderful cocktails and mocktails.’

Why high potency syrup?

‘The high flavour strength feature means that less syrup is required to flavour drinks and therefore less sugar is added. This means that drinks are not over-sweetened during this process and follows our motto of “Use Less, Achieve More”.

‘If the user does want more sweetness then they have complete control over this as they can use our simple syrup to achieve this. If they in fact want to balance the sweetness out then they only need to add a small amount of a sour ingredient to achieve this which minimises the potential of tarnishing the flavour of the drink with the taste of the sour ingredient.’

What do you make of the syrup and purée market at the moment?

‘We undertook a comprehensive amount of research with bartenders and they told us that they generally consider the syrups on the market at the moment to be too sweet and not satisfactory in terms of their flavour profile.

‘We are aware that many bartenders spend time preparing homemade syrups and take pride in their own ability to make these. We are trying to support users and the bartender community in that by using House Of Broughton syrups, they can save time, money, can guarantee a great flavour and are not affected by the seasonality of ingredients.’

What goes into creating an authentic fruit flavour?

‘Without giving too much away, we follow a surprisingly simple ethos. It is all about finding the best and the most natural ingredients; using the minimum number of steps to get the flavour and aroma from nature into the syrup. There was a zealous emphasis on balancing the ingredients perfectly.’


House of Broughton syrups are available in Rose, Cucumber, Elderflower, Ginger, Raspberry and Simple.

About Author

Isabella Sullivan

Joining the Imbibe team in 2016, Isabella worked as a health and food writer before turning to her true passion – drinks. The self-confessed love of her life is gin, but is also particularly draw to the dark side, favouring dark rum and Japanese whisky. She is on the hunt to find the perfect Espresso Martini, something documented on her Instagram and Twitter pages.

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