Jacoulot Crème de Mûre

Jacoulot Crème de Mûre

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.

Capturing the bounty of Burgundy’s fruit, Jacoulot’s Crème de Mûre uses wild, late-harvest blackberries and macerates them in neutral grape spirit. Once the infusion has reached the ideal expression of fruit character, the fruit solids are pressed and blended into the infused distillate. These elements are combined with beet sugar to add balance, sweetness, and texture.

  • Flavor Profile: Earthy blackberry notes on the nose, with blackberry juice, seeds, and soft bramble on the palate that give it a distinctly nostalgic quality.

  • Usage: Pairing across a spectrum of spirits, the Crème de Mûre is the perfect cocktail ingredient. It plays well with gin, whiskey, reposado tequila, brandy – including Jacoulot’s Marc de Bourgogne – and oloroso sherry. Add it into a Mint Julep or as the sugar in your favorite Old Fashioned for a surprising riff on a classic. Also perfect in dessert applications. Store opened bottles at or below cellar temperatures.

  • Production: Wild blackberries macerated in neutral grape spirit. Fruit solids are pressed & blended into the liqueur, then sweetened with beet sugar.

  • ABV: 18%

  • Size: 700mL

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