From the Grenoble distillery to an international syrup brand
1720 Mathieu Teisseire, a distiller and vinegar maker from the south of France, founded a distillery in Grenoble at the foot of the Alps. His first major product was not syrup, but Ratafia de Teisseire — a cherry liqueur whose recipe remained a secret and established his family's fortune. The Teisseire district in Grenoble still bears the family name today. After Mathieu, his grandson Camille Teisseire took over the business before dedicating himself to politics and entering the national parliament as a deputy for the Isère department. In the early 20th century, François Reynaud acquired the company; his sons recognized the potential of the then newly discovered pasteurization technique and began production of non-alcoholic syrups in 1927 — a step that permanently changed the brand. Since 2010, Teisseire has belonged to the British beverage group Britvic; since 2024, the holding company Carlsberg has been the owner. Production remains based in Crolles near Grenoble, the place where it all began.
Alpine water, two types of sugar, one principle
The production facility in the French Rhône-Alps is not just a historical legacy, but a conscious commitment to the location. Mathieu Teisseire works with pure Alpine water sources and a proprietary two-sugar process: by combining two different types of sugar, a texture is created that keeps sweetness and aroma intensity in balance without one flavor masking the other. The fruit aromas are obtained through gentle extraction — fruits, nuts, herbs, and spices are processed individually depending on the variety. An in-house research and development team continuously tests and refines the range. Production and quality assurance are ISO and IFS certified. The range now includes over 100 flavors; the 700 ml glass bottle with an integrated dosing pump was specifically developed for professional use so that bartenders can work reproducibly and precisely.
Bar syrups for professional application — and home use
The range at Vinoscout reflects the brand's breadth: classic fruit flavors like strawberry and pomegranate, bar classics like London Dry and Italian Rosso for spritz variations, plus specialties like Amaretto, Bitter Aperitif, and Caramel, which serve as flavor anchors in cocktails, coffee drinks, or desserts. The syrups are halal-certified and vegan. They are designed for direct use behind the bar — but just as much at home when it comes to working with long drinks, lemonades, or milkshakes with a clearly defined flavor profile. The concentration is high enough that even small amounts are sufficient, which makes the bottles economical in proportion.
