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.