We finally found a classic-tasting vanilla syrup made in small batches from real vanilla beans, not artificial extracts like many others. You can even see the flecks of vanilla bean dotting the syrup. The consistency is rich and decadent—so it can hold its own drizzled over pancakes or ice cream—but still melts well into coffees, drinks, yogurt and desserts. And the taste is unmatched, thanks to whole, vine-ripened Bourbon vanilla beans: delicate and nuanced, never sickly sweet or fake, lightly sweet with a rounded vanilla richness. SAVA partners with Malagasy farmers in Madagascar's northeastern Sava region (famous for its vanilla production) to source organic, sustainably grown vanilla beans picked at peak maturity. By cutting out middleman costs, SAVA is able to directly pay farmers above-market prices for their premium vanilla and support local village economies.
By cutting out middleman costs, SAVA is able to directly pay farmers above-market prices for their premium vanilla and support local village economies.
We test everything we sell. Here’s how we’d use this.
This syrup adds a lovely soft vanilla sweetness to drinks, desserts and even breakfasts without overshadowing their flavor. Drizzle atop pancakes, waffles or fruit salad. Moisten cakes and pastries with a few spoonfuls, or use as a base for simple vanilla ice cream. Flavor sodas, seltzers, smoothies and even lemonade, or try it in a scrumptious iced coffee.
Shake well before each use. Refrigerate after opening.
SAVA’s founders lived in Sambava, Madagascar, for years, developing relationships with the local communities while discovering what makes the region’s vanilla so iconic.
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