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Jacoulot Crème de Pêche (Peach)
Jacoulot was founded in 1891 by Vincent Jacoulot, and while the distillery was purchased by Philippe Vançon in 2013, it continues to produce in accordance to its oldest traditions. The most important tradition is that Jacoulot brandies are made only from de-stemmed Pinot Noir grapes from top producers in Burgundy’s Côte de Beaune.
When it comes to Jacoulot's fruit crèmes and liqueurs, production begins with fresh fruit macerated in neutral grape spirit for several weeks. Once the infusion has reached the ideal expression of fruit character, the fruit solids are pressed and blended into the liquid infusion. These elements are combined with sugar to add balance, sweetness, and texture. These crèmes express the clean flavor and aromatic complexity of the sourced fruit. Traditionally, they are enjoyed as a rich digestif or as a dazzling cocktail ingredient.
Crème de Cassis de Dijon is a protected AOC style that incorporates only Noir de Bourgogne blackcurrants. Crème de Pêche de Vigne is made from ripe peaches that grow amongst the vineyards, while the Mûre and Framboise are harvested from wild blackberries and raspberries.
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