Founded in 1891, Jacoulot began its venerated brandy tradition in the hands of politician, winemaker, and distiller Vincent Jacoulot. The estate, with its Marc de Bourgogne "Authentique" brand, was purchased by Philippe Vançon in 2013 and continues producing according to its oldest traditions. The most important tradition is that Jacoulot brandies are made only from de-stemmed Pinot Noir grapes from top producers in Burgundy’s Côte de Beaune.
Using a mobile alembic still, the pomace (Marc) or fine lees (Fine) of de-stemmed Pinot Noir grapes are distilled once to an average of 52% alcohol. After distillation the spirit is transported to Jacoulot’s cellars and left to rest in French oak barrels. 228 liter barriques and 600-700 liter demi-muids are used for élevage, and 10,000 liter foudres are used for blending. The aged spirits are cut with water at blending to produce an alcohol level of between 40-45% depending on the product. No other additives are used.
In the 1950’s, Vincent Jacoulot’s descendants began branching out from brandy into fruit crèmes and liqueurs. As with all things Jacoulot, these products draw on Burgundy’s rich culinary traditions. Crème de Cassis de Dijon, Pêche de Vigne, Mûre, and Framboise: these liqueurs allow us to savor the bounty of Burgundy’s harvest at any time in any place.
Production begins with fresh fruit macerated in neutral grape spirit for several weeks. Once the infusion has reached the ideal expression of fruit character, the fruit solids are pressed and blended into the liquid infusion. These elements are combined with sugar to add balance, sweetness, and texture. These crèmes express the clean flavor and aromatic complexity of the source fruit. Traditionally, they are enjoyed as a rich digestif or as a dazzling cocktail ingredient.