Jacoulot Crème de Framboise
In the 1950s, 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.
Fresh, local raspberries are used in the maceration.
Suggested Retail $37.00 (750ml)