MONIN Sugar range


Get away, to discover and explore all the richness and diversity of an ingredient with the most recognisable flavours of all: sugar.




First cultivated for several centuries in the south-east of India and in the nearby islands of New Guinea, sugar cane has travelled far and has also been perfectly implanted on Ile de la Reunion, with its volcanic climate, rich in heat and cradled in humidity. Today it occupies nearly 23 000 hectares of the territory.


Rich in unique savoir-faire and following a traditional agriculture, the culture of sugar cane on Ile de la Reunion is famed for its quality and diversity.

The sugar cane industry occupies an important place in the economy of the island, being its 2nd source of revenue after that of tourism and its 1st industry agri-business.

In addition to the production of sugars, the culture of sugar cane allows this little island to produce rum and to fuel its electricity consumption.


Brown cane sugar, also called « cassonnade » is made according to a similar process to that of Muscovado cane sugar: the extraction of juice by pressing and crushing.


Known for its tropical climate, its volcanic earth and land of light, Réunion Island has cultivated sugar cane for centuries and produces a wide range of sugars, one of which is brown cane sugar.


MONIN Brown Cane Sugar syrup captures all the intense flavours of this naturally golden sugar. Stronger than white cane sugar, its perfectly balanced notes of cinnamon, caramel, vanilla and sometimes even rum make it a real sensory asset. Its rich profile is well adapted for enhancing the character of a large variety of applications, with or without alcool.




Often considered as the artisanal sugar of the people from which it takes its name, Muscovado is the unrefined version of cane sugar. It naturally contains some molasses which give it a brown colour, a doughy texture and a complex flavour profile of slightly bitter caramel.

Among all sugar cane producing countries, Mauritius is known to offer one of the best qualities. Its volcanic earth, combined with a humid climate, forms an ideal eco-system for the production of high quality sugar cane.


Its production, completely artisanal, has remained unchanged for decades.

The sugar cane is pressed until juice is obtained. This resulting liquid, also called cane juice, is then filtered, heated and stirred by hand until it has completely dried out. It’s at this stage that all the nutrients are being concentrated but also develop all the aromatic range. The powder obtained will remain slightly damp and gives Muscovado sugar its typical characteristics.


Mauritius is famed for offering the largest variety of Muscovado sugar in the world. Some sugars are very soft and light while others are dark with very bitter notes; the range is unbelievably rich.


To enrich our selection of MONIN aromatic sugars, we have based our choice on the balanced flavour and character, with bitter caramel and gingerbread notes, perfectly adapted to mixology use for bartenders and barista.




The Agave, a plant that thrives on the hot and volcanic earth of Mexico, has been cultivated since the beginnings of the Aztec people.

Particularly a part of the spirituality and traditions of this American-Indian people, agave is used for many things (paper, fuel, cooking…) and is principally cultivated for its sap. From the latter, aguamiel, the golden, naturally sweet juice and primary ingredient in the production of agave syrup, mezcal and tequila, is extracted.


From the Succulent family, this plant growing up to 2 meters in height reaches maturity at between 8 and 10 years of age. Once the agave has been harvested, the heart of the plant, also called piña, is taken out; it’s from the latter, whose shape curiously recalls that of a pineapple, that the precious sap is extracted.

Then begins the process of filtering the juice : once recuperated, the liquid is heated (between 120° and 140°) for 36h to concentrate it but also to develop its natural sweetening power.


There are many varieties of agave that are used tomake alcoholic drinks commonly used in the world of mixology: Mezcal and Tequila.

Mezcal is produced from vivipira, asperrima, weberi, pototarum et salmania varieties. Tequila from tequilina or blue agave like agave syrup.

MONIN Agave Syrup, with its herbaceous notes, is the ideal pairing to elevate a multitude of hot or cold applications bringing a delicate touch of sweetness.




Adapted to heat and humidity, cane sugar is often cultivated in tropical regions.

Cultivated on volcanic earth, sugar cane plays an integral part of the economy of Mauritius, since more than 85% of its arable land is dedicated to it.

For decades, the economy of Mauritius has relied principally on the culture of sugar cane. Today, this little island lost in the immensity of the Indian Ocean is one of the 10 largest sugar producing countries in the world.

Thanks to this artisanal culture and a unique savoir-faire, Mauritius has developed other

sectors that are integral to sugar cane. For example, the fibrous residue of the cane, called bagasse, allows the country to produce electricity. Sugar cane is also used in the distillery world. Traditional, agricole or flavoured rums are very well-known.


Originating from Mauritian plantations where it is bathed in sunshine and cradled in humidity, sugar cane gives way after its artisanal transformation to well-known cane sugar.

With its authentic flavour and sweetening power, MONIN Pure Cane Sugar Syrup from Mauritius is the perfect ally for realising a multitude of creations. Its aromatic power is ideal for enhancing all your cocktails but also indulgent, hot drinks.