The word Burgundy brings forth the magic of its wines but behind this monumental heritage lies a lesser known Burgundian craft, the distillation of local, abundant gourmet fruits like black currant, plums and the raspberry, tangy and fresh all at once. Distillation is an ancient tradition in Burgundy dating back to the Middle Ages. The Maison Jacoulot perpetuates this tradition today turning out fine liqueurs, crèmes and eau-de-vies (brandies). Founded in 1891 by Vincent Jacoulot in the town of Romanèche-Thorins in southern Burgundy, today, the Vançon family has been at the helm of the house since 2013. And the Maison Jacoulot has just brought out a delightful new liqueur, a tangy, tasteful and rich raspberry liqueur in development for over two years. The raspberries are macerated for several months, pressed then assembled with a sweet syrup, but not too sweet, imbuing it with a velvety texture and an eye-catching color. You can enjoy it straight over ice or in a flute largely topped off with a sparkling Burgundy wine. Cheers! The house also organises visits of its distillery. ©Trish Valicenti for The Gourmet Gazette. 

https://jacoulot.com/en