Jacoulot Prunelle de Bourgogne

Prunelle de Bourgogne bottle
Prunelle de Bourgogne label

Jacoulot Prunelle de Bourgogne

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 grow in abundance throughout the region. Jacoulot’s Prunelle de Bourgogne in particular is one of Jacoulot’s great specialties. A historic recipe, it is so beloved in the region that Jacoulot has sold it in 3L Jeroboams for years and has just begun bottling it in 6L Methuselahs as well.

Prunelle de Bourgogne production begins with prunelle stone fruits (also called sloe or blackthorn) which are picked after the first frost of the year to ensure high levels of sugars. A portion of 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 beet sugar to add balance, sweetness, and texture.

  • Flavor: The higher alcohol content is clear on the nose, with rich heat and almond skin. On the palate, intense flavors of natural almond and marzipan with well-integrated sweetness.

  • Usage: The pure almond notes of this liqueur make it dazzlingly flexible in cocktails or as a digestif. Add to champagne-method sparkling wine for a surprising aperitif, stir into a Highland scotch cocktail, or combine with fino sherry or an herbaceous dry vermouth like Atxa for a flavorful low-proof cocktail.

  • Storage: Store opened bottles at or below cellar temperatures.

  • Prunelle (or sloe / blackthorn) stones cracked and macerated in neutral grape spirit for over a year

  • Sweetened with beet sugar

  • Pure notes of whole almonds and marzipan

  • Perfect in classic & original cocktails, as well as dessert applications

  • 40% ABV

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