I've been chasing tiki since 2001 – first as a kid posting on Tiki Central and touring the last of the old Polynesian palaces, then writing it all up at TraderTiki.com, and eventually standing behind the stick myself. I started making syrups in 2009 for the simplest reason there is: the ones on the shelf were garbage – built to punch through burnt coffee, not to sit next to good rum.
BG Reynolds grew out of that stubbornness. These days the syrups pour at Hale Pele, my bar in Portland, and out at Trader Sam's and Club 33 in the Disney parks – but the standard hasn't moved an inch: real ingredients, small batches, and recipes that respect the classics enough to get the ounces right. Make something good. That's the whole job.