I agree haha.
The hard part about a flavor like that is the way the flavoring process works. I'll give some details for those that may not be familiar because most probably aren't. A contract manufacturer that puts the finished products together stocks x amount of flavors. The flavor itself is only a small part of a flavoring system. Each base product tastes different and then you add acids, sweeteners, and other ingredients accordingly to make a flavor profile. So in essence, the same base flavor could be used in product to be sweet and another to be tart if that makes sense. Flavors like this are bought in very large quantities from flavor houses. Flavor houses are the ones that actually create the flavor itself. The problem with specialty flavors like Honey Suckle and Lavender is that most (maybe no) contract manufacturers stock those flavors because it would be so much money tied up in a flavor that isn't likely to ever be all used up. Sometimes you can talk flavor houses into providing a smaller quantity of flavor but most of the time not bc it isn't profitable for them either.
To apply it to an example like this, I'm going to request flavor samples from the flavor house for Lavender and Honey Suckle which they will provide. But even if get it tasting perfect, there is no guarantee they will sell a low enough quantity to be feasible to be able to do a production run of it (bc on a flavor like this no contract manufacturer is going to take a chance on making that a stock flavor.
On some other things, you can get creative. For example, let's say you want a Mango Iced Tea flavor, the cm may not stock Mango Iced Tea but they may stock Mango and stock Iced Tea.
I hope that provides a better understanding of the challenges in flavoring things.