I have been pretty dogmatic in the bar in the last 15 or so years. Other than most bar people (who would consider themselves dogmatic), I haven't been just against new stuff. I have never tried to stop progress. However I almost entirely moved away from flavored syrups. Or "cheap" liqueurs. Or even a lot of flavored spirits. Why? Because I don't believe, that "my bar" should be based on food additives (...). Most others were less concerned. There are spirits use for sure natural (but isolated) aromas. Think about one of the darling-gins of many bartenders: Ripple. If you have a bit of a clue, what the food industry is doing, this gin shouts out: complex extracted aromas. But Ripple is not the only example (even though, it is in a "premium space" where most other similar products cannot be found). I am pretty sure, that the cucumber and rose extracts of Hendricks are also not house-crafted. And would it make a big difference, if the guys at Willi...