Herbert Syrups is a company that was born out of the passion for traditional crafts and nature and is influenced by the modern bar and culinary scene. Our know-how and processing methods are based on ancestral practices. While staying true to our artisanal ways, we constantly experiment and are inspired by the diversity of the contemporary world gastronomy. Everything started with a young man who, after working as a bartender, spent all his free time in a small kitchen determined to make his dreams come true. Today Herbert is a community of people creating unexpected new flavour combinations that you love at first sip.

 "Herbert Syrups are produced as a pure natural product without the addition of the 'alphabet' – artificial essences, sweeteners or E numbers (food additives)"
 

What do we do?

Every morning we receive a delivery of fresh fruits and herbs that are processed on that day. We care about the quality and freshness of the raw materials we use. We mainly use local resources from reliable producers. However, as we like to experiment, we have decided to combine traditional methods with unconventional flavour pairings. We are gradually introducing new and exotic flavour combinations to our portfolio. Our goal is to attract the attention of your taste buds and to create products that are made exclusively from raw materials.

The foundation of our syrups is the process of maceration which uses the cold infusion method. By doing it this way we can retain the highest nutritional value and keep the authentic flavour of the raw materials. Depending on the type of syrup, the process of maceration can take anywhere from a few days to several weeks. Each flavour is unique. Our alchemy lies in our unique production process, precise timing and the processes necessary to achieve a balanced flavour. 

“We are a community and a family with a passion for making the truest syrups.''

Bearing in mind that the ingredients are of paramount importance, we produce a clean, natural product without the addition of artificial essences, sweeteners or food additives. We rely on the natural preservatives contained in sugar and in the ingredients used. We want our customers to view our syrups as not only a refreshing or warming beverage but also as an opportunity to get creative. With Herbert Syrups everyone can be a mixologist!

Although Mario, the founder of Herbert Syrups, has been creating syrups since he was a child, his idea really took shape in 2010 in London where he was working as a professional bartender and mixologist. After a number of unsuccessful attempts to find a quality syrup on the market, he decided to make his own syrup that would meet his criteria.

After returning to Slovakia, he did not stop mixing and producing his own flavours. In fact, it was quite the opposite. His first real syrup was Ginger & Hibiscus whose combination of the sourness and freshness of hibiscus with the spiciness of ginger quickly became a favorite among early customers. More delicious combinations followed, including the ones Mario first prepared in one of the London bars where he worked like Cucumber & Lime and Lavender & Blueberry.

When we were no longer able to meet the production demand from our own kitchen, we moved into own bigger place in 2015. A new era began when we opened our workshop in Trnava, Slovakie. It was a great step forward in the development of the company and proved to us that what we are doing really makes sense. Today we deliver our syrups to a large number of operations in Slovakia and in the Czech Republic. In addition to our traditional flavours that are available year-round, we also offer limited-time seasonal combinations.

Herbert, however, is not just about syrups. You can find us at festivals, markets, weddings, events or at your parties. We are wherever people who enjoy delicious flavours are!