This sloe liqueur made the reputation of Maison Jacoulot thanks to its rich and powerful aromas. Discover the Burgundian Amaretto!
The fruits, called “plosses,” are picked after the first frosts, when they are full of sugar. The stones of the fruit are then broken and macerated for over a year.
Why such a long maceration? To extract all the aromatic qualities from the fruit stone. You’ll be struck by the almond notes you discover in your glass.
Neat at room temperature or over ice
3cl of Prunelle de Bourgogne topped with crémant or white wine