Vanilla is the fruit of an orchid.

Orchids were the prize of the great glasshouses. Vanilla is an orchid too; the bean is its seed pod.

Brix is the other half. It’s the number that measures the sugar in a syrup, and the thing that drifts when syrup is made by eye.

Our kitchen sits at 5,003 feet, where water boils at about 203°F. Syrup reduces faster up here, and a recipe that works at sea level won’t hold. So we don’t trust the recipe; we measure every batch for Brix before it goes in the bottle.

Three syrups, named for the hours they keep: First Bloom, Late Bloom, Low Lamp. Morning to night.

[Founder’s real reason for starting goes here, in their words.]