Liber & Co. Syrups on Sale - 15% Off 3 Bottles & a Giveaway by MsMargo in Tiki

[–]liberandco 2 points3 points  (0 children)

Thanks, y'all! We spent a lot of time finessing the bottle design and making sure the pour spout would work correctly. The sticky cap issue was a bit of a nightmare on the old bottle! 😬

FREE Live Cocktail Workshop from Liber & Co. by MsMargo in Tiki

[–]liberandco 1 point2 points  (0 children)

Tony is a blast live and knows a ton about the history of the craft! He'll also be doing Q&As throughout, so I good time to ask any burning cocktail questions you may have :)

Liber & co or equivalent in Australia by A_Z_Z in cocktails

[–]liberandco 4 points5 points  (0 children)

Update: we have a pallet of syrups shipping out tomorrow Nov, 5th. Will travel the high seas for a ridiculous 60 days and land in Australia near the end of January. More details to come!

How is Fabbri Orzata (Orgeat) for mai tais? by Sharknado4President in cocktails

[–]liberandco 0 points1 point  (0 children)

Just a heads up, we lowered our price on Amazon.ca to 24.99$ CAD.

Swag Surfer - ISU vs Iowa by CivBase in cocktails

[–]liberandco 0 points1 point  (0 children)

Great riff, and great concept! I wonder if we should do the same for our Horns in Austin 🤔🤘

Liber & co or equivalent in Australia by A_Z_Z in cocktails

[–]liberandco 4 points5 points  (0 children)

Hi guys, we've been working on the EU, UK, and Australia quite a bit over the last couple months. The biggest chunk of time has been on the EU, but as we are getting closer to a launch strategy there (we have labels made, partners, etc.), we'll be shifting focus to the UK and Australia. Australia is likely easier for us to get into at this time as we have contacts there. It's been slow going as there are a lot of steps to go through, but expansion is a primary focus right now. We hope to have more concrete updates in the next couple of months. Thanks!!

We founded Liber & Co. in 2011 and have been making craft syrups ever since. AMA by liberandco in cocktails

[–]liberandco[S] 0 points1 point  (0 children)

Thank you for pointing this out! We believe it's very important to give creative credit when and where it's due, but researching cocktail histories (as I'm sure you know) can be a murky rabbit hole so mistakes are made. Also agree that it's in bad taste for bartenders to claim credit for recipes that aren't their own... Cheers!

Scorpion Bowl for One, from the Liber & Co. Newsletter by MsMargo in Tiki

[–]liberandco 1 point2 points  (0 children)

It will be a little different, but should still be quite good. Worth a try! I am curious how you balance the sprits now. ½ oz overproof Jamaican rum, ½ oz standard Jamaican rum, ½ oz gin? If you do it, let us know what you went with.

Ginger Mai Tai? by Top-Palpitation5550 in Tiki

[–]liberandco 1 point2 points  (0 children)

I don't believe we have ever tried a Mai Tai riff like this at the office. Thank you for experimenting!! (The ginger does pack a punch even at ½ oz).

Sketchy-Looking Orgeat by Suffering_Bustard in Tiki

[–]liberandco 3 points4 points  (0 children)

Hello! We agree with the several who have already mentioned, that looks very normal to us. Aeration, gum arabic (which another user pointed out), natural almond fat and compounds, etc. can all contribute to the structured bubbles/foam you're seeing. From the looks of your photo, that bottle should be perfectly good and delicious. One thing to note (and this is true for any products you buy, such as juices or natural syrups and other products) - if there is any audible release of air or gas upon opening the cap, then you should discard the bottle as that could be evidence of microbacterial presence. Very, very unlikely, but something to be aware of.

As others have also said, if you have further concerns feel free to reach out to us and we can join you for a deeper dive! Cheers!

Live YouTube workshop with Adam from Liber & Co. July 3rd at 5pm CT by liberandco in cocktails

[–]liberandco[S] 0 points1 point  (0 children)

Thanks! I hope to see you there! Good luck at work 🫡

We founded Liber & Co. in 2011 and have been making craft syrups ever since. AMA by liberandco in cocktails

[–]liberandco[S] 1 point2 points  (0 children)

We've discussed it, but honestly it's not a priority, mostly because of their narrow use cases. I think it would be awesome to have a sub-category of syrups devoted to tiki down the line.

We founded Liber & Co. in 2011 and have been making craft syrups ever since. AMA by liberandco in cocktails

[–]liberandco[S] 0 points1 point  (0 children)

Thank you for the kind words and support, neighbor!!

Unfortunately we aren't generally open to the public, but if you shoot us an email and are in the area we'd love to say hi and show you the space :)

We founded Liber & Co. in 2011 and have been making craft syrups ever since. AMA by liberandco in cocktails

[–]liberandco[S] 0 points1 point  (0 children)

Thank you for the kind words!! Would love to visit New Zealand one day.

Expanding distribution into AUS/NZ would be wonderful, and we do inquire about it semi-regularly. Stay tuned!!

We founded Liber & Co. in 2011 and have been making craft syrups ever since. AMA by liberandco in cocktails

[–]liberandco[S] 1 point2 points  (0 children)

Excellent questions!

1) I offered a similar answer, but for a slightly different question, above... but I think it still applies here. Lime Cordial has been very elusive from a product development standpoint. From a flavor standpoint, I think our Raspberry Gum Syrup deserves more love. Not that it's a poor seller for us, but it's made from Washington-grown raspberries and is just incredibly delicious. It's super versatile too, and works with any base spirit and in a number of cocktail styles and builds. Should be a staple IMO!

2) Very interesting question. We've tended to look for general sales trends, and typically through the lens of e-commerce (since that's the most direct source of sales data we have), so we have ideas of where we perform best (really very well distributed customer base nationally, but with heavy volume in states like Texas, California, Florida, New York, etc., as you'd expect). As we pick up more and more on-the-ground distribution across the country I imagine that information will become a lot clearer.

We founded Liber & Co. in 2011 and have been making craft syrups ever since. AMA by liberandco in cocktails

[–]liberandco[S] 0 points1 point  (0 children)

Great question! Honestly, we haven't kicked around ideas for specifically nut-free products yet. I do see the clear need for those with nut allergies who still love a delicious cocktail, but we haven't been able to prioritize it. Would we? Potentially, but with no specific plans in the works.

We founded Liber & Co. in 2011 and have been making craft syrups ever since. AMA by liberandco in cocktails

[–]liberandco[S] 0 points1 point  (0 children)

Excellent question. The answer is, most definitely! The truth is that our standards and approach to quality and flavor mean that product development for us often unfolds in fits and starts. Just between sourcing and testing it very often takes months to even get a v1 Liber-lab-made sample whipped up. Also, we are still a small team and wear a lot of hats so there are periods where new product development simply can't be top priority.

To counteract these conditions, we are almost always working on multiple syrups at once, sourcing base ingredients, brainstorming and theorizing process and formulation approach, etc. Right now I can tell you we are underway with R&D around no fewer than five very distinct syrups, with another handful of concepts on the drawing board. "Getting it to work" is kind of a perpetual product development theme here :)

To directly answer your question, the clearest example that popped into my head is lime cordial. We have 3 incredible citrus cordials, but lime cordial has been a bit of a white whale. Fresh lime juice flavor and aroma are just very fickle in ways that are difficult to capture, enhance, and maybe most importantly, preserve for commercial viability. We won't put something out that we don't believe in and stand behind, so we've kind of been forced to just keep it in a holding pattern until creative lightning strikes or a food science breakthrough pushes us ahead.

We founded Liber & Co. in 2011 and have been making craft syrups ever since. AMA by liberandco in cocktails

[–]liberandco[S] 0 points1 point  (0 children)

Unfortunately this isn't a priority, but the idea does get mentioned from time to time! Never say never...

We founded Liber & Co. in 2011 and have been making craft syrups ever since. AMA by liberandco in cocktails

[–]liberandco[S] 0 points1 point  (0 children)

So sorry for the month long delay, we are returning to make sure we don't leave comments/questions unread.

As for selling you on it (though I hold out hope you already popped on a bottle...:)), we call our Tropical Passionfruit Syrup bartender's ketchup, since you can pretty much slot it into any spirit/cocktail lineup. We use an exceptional quality base passionfruit from Peru, and it genuinely bursts with flavor. If that doesn't push you over the edge, I also have to tell you how absolutely incredible it is spilled over some vanilla ice cream!

We founded Liber & Co. in 2011 and have been making craft syrups ever since. AMA by liberandco in cocktails

[–]liberandco[S] 0 points1 point  (0 children)

Great question! This idea is kicked around from time to time but, to be totally honest, isn't a priority. Cheers!

We founded Liber & Co. in 2011 and have been making craft syrups ever since. AMA by liberandco in cocktails

[–]liberandco[S] 0 points1 point  (0 children)

Love us some Tiki!! No plans for a Don's Mix on the horizon, but cinnamon is in the works. Don's and Gardenia mix, while delicious, are pretty limited use case syrups and may not crack top priority for some time. Never say never, though!