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 wonderful vineyards and its wild growing and unique fruits that grow in abundance throughout the region. Prunelle de Bourgogne, Liqueur de Châtaigne, 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.
Prunelle de Bourgogne production begins with sloe berries that are picked after the first frost of the year to ensure high levels of sugars. The fruit stones are then broken up and macerated in neutral grape spirit for over a year to extract all the aromatic qualities. The spirit is then combined with sugar to add balance, sweetness, and texture. With nutty notes of almonds, Prunelle de Bourgogne is enjoyed as a rich digestif or as a dazzling cocktail ingredient.