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.
This pure crème uses three different varieties of vineyard peaches – much smaller than the standard table peach – and macerates them for 60 days in neutral grape spirit. The fruit solids are then pressed and blended into the maceration, along with beet sugar to give this liqueur balance and richness.