This liqueur comes from the maceration of numerous herbs and spices, the exact recipe of which Maison Jacoulot has carefully kept secret for over a century.
We enjoy sharing our expertise, so here are some of the plants and spices that will help guide you in identifying the different aromas (Verbena, Lemon balm, Pepper, Cinnamon…) which undergo long maceration, or even distillation, to extract their very essence.
A subtle balance between herbal and spicy aromas, combined on the palate with pleasant sweetness and a slightly peppery finish.
Slightly citrusy notes will awaken your taste buds.
Enjoy it neat with an ice cube as an aperitif or digestif,
In a whisky glass :
In a champagne flute,