The result of an old Pyrénéean recipe, the Lagrimus Fir Tree Syrup is obtained by a several months-long maceration of Abies alba buds in sugar in order to extract its resin. Its natural amber colour is more or less dark and persistent given the length of its maceration. As soon as the syrup enters the mouth, flavours of red berries appear, followed by notes of resin and forest scents.