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. Burgundy is known both for its beautiful vineyards and its wild-growing and unique fruits that are abundant throughout the region. These liqueurs allow us to savor the bounty of Burgundy’s harvest at any time in any place. Their careful production creates intense, pure flavors with minimal oxidation.
Crème de Cassis de Dijon is a protected AOC style that uses all Noir de Bourgogne varietal blackcurrants. Jacoulot’s take on the classic liqueur emphasizes freshness and concentration by using a pneumatic press to prevent oxidation. Production begins with fresh blackcurrants macerated in neutral grape spirit for several weeks. Once the infusion has reached the ideal expression of fruit character, the fruit solids are then pressed and blended into the maceration. Beet sugar is then added to create balance, sweetness, and texture.