Fruits creams, liquors, Prunelle de Bourgogne
These fruits creams and fruits liqueurs come from the maceration of fruit for a period of 12 to 50 weeks. They can be drank pure or in cocktails.
Cassis cream (crème de cassis)
From the Burgundy Black variety. Available in Pure Jacoulot or in Cassis de Dijon
Vine peach cream (crème de pêche de vigne)
Typicaly Burgundy. The friend of white wine and fruits salads.
Wild strawberry cream (crème à la fraise des bois)
The very strong perfume discovered by chance during a walk in the woods.
Raspberry Cream (crème de framboise)
Raspberry, the most delicate and subtle fruit.
Chesnut liquor (liqueur de châtaigne)
French region Ardèche chestnuts liquor. Smooth, long and tasty finish.
Violet liquor (liqueur de violette)
A good intensity liquor, with its original taste and color.
Fig liquor (liqueur de figue)
A summer fruit liquor, still shiny.
Blackberry liquor (crème de mûre)
This fruit is hot on the palate. It can be drunk pur or in cocktails.
Blueberry cream (crème de myrtille)
A small red fruit, melting fruity and tangy.
Cherry cream (crème de cerise)
This cream goes perfectly with a Beaujolais wine in a regional apéritif : the Republican.
Prunelle de Bourgogne
One of the most famous Jacoulot's product. Tastes like an almond.
Raspberry-pepper cream(crème de framboise-poivron)
Harmonious blend of sweetness and peppery.
Rose liquor (liqueur de rose)
In a cocktail with a Crémant de Bourgogne, for an original taste and color.
Jacoulot's orchard (Verger Jacoulot)
A product obtained by macerating five different red fruits.
Cherry-ginger cream (crème de cerise-gingembre)
A balanced and original melt of cherry cream and a distillation of ginger.
Blue curacao liquor (liqueur de curaçao bleu)
From the distillation of orange peel, to make your cocktails fresh and tasty.
Mandarin liquor (liqueur de mandarine)
A tangerine and tropical fruits distillation. Very tonic and refreshing in a summer cocktail with pink wine, or after dinner in a chilled glass.
Mint liquor (liqueur de menthe)
Obtained after distillating several varieties of mint.
Lemon liquor (liqueur de citron)
Distillation of yellow and green lemons, with a sugar syrup. Consume nature, in cocktail or on an ice-cream, fresh.
Green verbena liquor (liqueur de verveine verte)
Plants maceration and distillation. Digestive liquor for the end of the evening.
Suc charolais
Obtained after maceration and distillation of thirty plants with digestive properties.