We’ve featured Royal Rose in many RTB boxes over the years, and the excitement of mixing with their syrups never gets old. We’re thrilled to have them back for our November box. We sat down with owners Topher Mallory and Matt Page to talk about their process, their ingredients, and why every bottle feels so personal. Let’s get into it.
We’ve featured Royal Rose syrups in so many of our boxes over the years, and we’re so happy to have you in this month’s box again. What do you think makes Royal Rose such a great fit for our boxes — and for home mixologists in general?
We make everything by hand in small batches, using organic ingredients, so every syrup still feels personal — but we’ve also built in systems that bring consistency and honesty to what we do. Our bottling and testing processes are partly automated, and every step is checked and certified so people can trust what’s inside the bottle. That balance of craft and care gives home mixologists the confidence to experiment — to mix, drizzle, or stir our syrups into anything — and know it’ll taste just as good as the last time.
We love that you make everything right in Newcastle, Maine. Can you tell us a bit more about what that process looks like behind the scenes?
It all happens under one roof — sourcing, cooking, bottling, and labeling. You’ll smell sugar caramelizing and spices blooming the moment you walk in. It’s small but mighty — usually three or four of us making everything from scratch, the old-fashioned way but with modern advancements. Our bottling line runs on solar power to help reduce our footprint, and we make one flavor per day to stay focused on quality. There’s no copacker or outsourcing — we said from day one that if our name is on the bottle, we’ll be the ones making it.
Working with locally sourced ingredients, which ingredients are you most excited about right now?
Right now, I’m really excited about our low-bush wild organic Maine blueberries — they might be the only ones in the state that check all those boxes. They’re grown about 35 minutes from our operation, and we know the farmers personally. Cranberries are another favorite; ours come from Cape Cod — still New England, and the closest option for certified organic fruit. These are people we can call up to talk about the season, the challenges they faced, or what they’re planning next. That kind of connection makes every bottle feel that much more meaningful.
The holidays are coming up — are there any seasonal flavors you’re especially excited to explore or bring back?
Winter always brings out our Spiced Cranberry and Cardamom Clove syrups. They’re cozy, aromatic, and make any cocktail (or mocktail) feel festive. We might also play with something citrusy to brighten the darker months.
We love using your syrups in mocktails, but also in baking and other recipes. What are some unexpected ways you’ve seen people use them beyond cocktails (or ways you’ve used them yourselves)?
We’ve seen people use them in marinades, salad dressings, even over pancakes! Personally, I love using our Three Chile syrup as a glaze for roasted vegetables. One of the most flattering moments was when Bon Appétit featured our Saffron syrup as their “ride or die” after drizzling it on day-old pizza — and they claimed it made it better than the original! It’s those kinds of moments that remind us how creative people can get beyond the glass.
What first got you interested in crafting syrups and bitters, and how has Royal Rose evolved since those early days?
It started with curiosity — we wanted to make something simple and pure that added real depth to drinks. Over time, it’s evolved into a true craft: fewer ingredients, better sourcing, and a constant focus on flavor integrity. Part of that evolution was literally packing up our brand in U-Hauls and moving it to Maine — a shift toward a life and business rooted in quality, balance, and connection. Today, we’re proud to work out of a purpose-built, 5,000-square-foot production facility attached to the barn that houses our distillery. Everything we make is organic, and everything has its place. The journey of the brand has always mirrored our own — centered on making things that feel honest, meaningful, and built to last, both in the glass and in how we live.
What’s one standout memory or moment from your Royal Rose journey that’s really stayed with you?
Seeing our first bottles on store shelves was surreal — whether it was bitters, spirits, or syrups. It never gets old, that feeling of bringing something to life and seeing it out in the world. The process of developing, launching, and supporting each product is its own kind of adventure. Spotting them “out in the wild” is always a moment of admiration and deep appreciation for the community that continues to support us.
Did you always imagine people would be using Royal Rose in non-alcoholic cocktails, too?
Not at first — we actually started as a distillery. Royal Rose became the second chapter of that story, and we’re thrilled it’s grown into such a meaningful part of what we do. It really speaks to people wanting to celebrate and connect — with or without alcohol in the glass.
What does “inclusive drinking” mean to you?
To us, inclusive drinking means everyone gets to be part of the toast — no exceptions. Whether you’re sipping spirits, soda, or sparkling water, it’s about being present and connected. The ritual isn’t about what’s in the glass, it’s about who’s around it. We’ve always believed that great flavor and genuine hospitality can bridge any gap — that sharing a drink, whatever form it takes, is one of the simplest ways to bring people together.
Any exciting new additions or flavors on the horizon for Royal Rose?
Being honest, we’re not developing new flavors right now — November and December are all about making and shipping what people already love. That said, we do have a few projects waiting patiently on the shelf that we’re excited to revisit in 2026. For us, it’s always about timing things right so each release feels intentional and true to the craft.
We love what the team at Royal Rose is building and are so grateful they’ve been a staple in our RTB journey. We can’t wait to keep experimenting with their syrups in our boxes and in recipes beyond the glass.