Our Story

Our Story

Where it began

Ice Syrup is a unique, one-of-kind food product with unlimited versatility, endless applications and the ability to morph flavours and enhance foods both as a stand-alone food and beverage condiment or an ingredient in multiple food applications.

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The Product

The Product

All Natural

Ice Syrup™ is a wholly natural and distinctive Canadian product derived from Vidal and Cabernet grapes varieties. Ice Syrup is a unique, one-of-kind food product with unlimited versatility, endless applications and the ability to morph flavours and enhance foods both as a stand-alone food/beverage condiment or an ingredient in multiple food applications.

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The Product
Additional Attributes

Additional Attributes

of ice syrup

While the finished syrup stands alone as a flavour-enhancement for cooking, it is important to recognize that the product has a number of other attributes that contribute to its attractiveness to the consumer, particularly with regard to the demand for products that promote health and well-being.

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The Philosophy

The Philosophy

global awareness

To illustrate what he sees ahead for his new product, Murdza points to the example of balsamic vinegar, first introduced to the U.S. market in the late 1970’s. “Sales of balsamic in North America began with two thousand cases coming in a container load of products from Italy. Today, the global market for balsamic is more than two hundred million bottles a year, and it’s a ‘go-to’ product. We see the same type of opportunity for Ice Syrup if it’s supported".

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The Philosophy
Our Vision

Our Vision

a rich history

Sweet & Sticky Ice Syrup was the brain child of Niagara businessman Steve Murdza. Murdza’s family has been growing grapes in the St. Davids area since the early days of hybrid and vitis vinifera grapes being planted in Ontario. “At one time, my father had two hundred acres of wine grapes on the go”, Steve notes, explaining that they were one of the first families to grow higher-quality wine grapes.

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The Strategy

The Strategy

expand the palate

While Murdza has a big vision, he's starting off small, diligently pitching his product to gourmet food shops, wine critics and prominent chefs. In an effort to promote the syrup as a cooking ingredient, Murdza strategically distributed bottles to local chefs with the hopes they'll come up with unique uses for it. The sweet treat has already garnered interest from top Toronto chefs Susur Lee -- who has endorsed the product -- and Mark McEwan.

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The Strategy
Tony Aspler

"I used the Vidal Ice Syrup as a glaze for pork chops – painted it on while barbecuing -  and it was delicious. Next stop pancakes."

Tony Aspler

Wine Writer


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