Fruit Cream «Cassis Le Pur»
Maison Jacoulot
The council of caveau
The first macerate juice of black currant from Burgundy, without pressing, for a rare purity
Serve it with an aligoté or a frozen natural Crémant de Bourgogne, or as a topping on a chocolate cake. The base of Burgundy kir, in all its purity.
In case of exhaustion of a vintage, the next one will be offered, unless otherwise indicated in the order.
The essentials in a glance
Fruit Cream
Vintage:
Sweetness: Intense
Romanèche-Thorins
The essentials in a glance
Fruit Cream
Sweetness: Intense
Romanèche-Thorins
RECIPE COCKTAIL
Creation of the House
To be enjoyed in cocktails, as a refreshing aperitif, on a dessert, or in cooking to flavor a sauce.
Fruit Cream «Cassis Le Pur»
The council of caveau
The first macerate juice of black currant from Burgundy, without pressing, for a rare purity
Serve it with an aligoté or a frozen natural Crémant de Bourgogne, or as a topping on a chocolate cake. The base of Burgundy kir, in all its purity.
The essentials in a glance
Fruit Cream
Vintage:
Sweetness: Intense
Romanèche-Thorins
RECIPE COCKTAIL
Creation of the House
DiscoverAt the tasting ⌄
Sensory profile
Purple dress, deep
Intense Cassis, velvety notes
Powerful and pure, concentrated blackcurrant aroma
A pure and intense blackcurrant cream, derived from the first juice of the maceration process, with a velvety texture and a concentrated aroma of the black fruit of Burgundy
Good to know
It is served chilled, either on its own or with kir.
It keeps for several months after opening thanks to the sugar and alcohol, protected from light and heat
Alcohol content: 20% vol.
OUR SELECTION
Chosen by the Maison Mâconnaise des Vins, which has been using its terroir Burgundian expertise to help its selection since 1958
The entire region is brought together here, at the same counter — it is from this overview that the selection is born.
What the House retains, it serves at its table and makes it taste its own. caveau
The good agreement ⌄
Around the glass
Served chilled in a Kir glass or as a topping on a dessert. The cassis is concentrated; a few hundred milliliters already color the entire glass. In Kir at an aperitif, or poured over vanilla ice cream at the end of a meal
Agreements
A chocolate cake, with a topping
An ice cream, with a touch of Burgundy marc
A plate of aged cheeses
Occasions
A convivial aperitif in kir
A base for twisting your desserts
A typical Burgundian gift
The Maison and its expertise ⌄
Romanèche-Thorins, Saône-et-Loire
Romanèche-ThorinsSince 1891, the Jacoulot House has been distilling spirits according to a know-how passed down from generation to generation, today carried on by the Vançon family.
Development
Only the fresh juice from the first maceration is preserved, without pressure, for exceptional purity and aromatic intensity.
Origin of the ingredients
Cassis "noir de Bourgogne", of which only the first macerate juice is used, without pressing
Ingredients and nutritional values
Ingredients
Allergens
Nutritional values
| Energy | |
| Fats | |
| including saturated fatty acids | |
| Carbohydrates | |
| including sugars | |
| Proteins | |
| Salt |
Alcohol abuse is dangerous to health. Consume with moderation. Sale prohibited to those under 18 years of age.
