Description
At Thomsin, syrup has been in the family since 1884. From father to son, the production method has been handed down and modified in line with technical developments and the knowledge acquired. Even today, it’s a seasonal activity that complements the owner’s work as a carpenter.
As you enter the workshop, you are greeted by an old hydraulic press from the early 20th century. With a pressure of 400Kg/cm², it gently ejects the juice from the apples and pears that have been cooking overnight. At the sides, two wood and charcoal fireplaces house the copper vats and their amusing overflow caps. The whole installation is still completely home-made: it’s the pulleys that remove the syrup from the fire, and the mahette, as they say in Walloon, a sort of copper spatula, that determines the consistency of the mixture. The large copper ladle, the wooden bucket and the large cooling trough have always been used.
Tradition is not an empty word here. One day’s cooking will not be the same as the next. Atmospheric pressure, wind direction, temperature… many parameters influence the result of almost 24 hours of preparation. The syrup has a unique flavour. The high cooking temperature (almost 300°) caramelises the sugar in the fruit and gives it its full flavour.
