Jacoulot - Pear Liqueur
Founded in 1891, the Jacoulot House perpetuates a historic expertise in distilling and liqueur making in Burgundy. Long recognized for its Marc and Fine de Bourgogne, it has gradually developed a wide collection of eaux-de-vie, creams, and fruit liqueurs. Since 2013, the Vançon family has continued this tradition while giving the house a more contemporary direction, notably through new creations and original aging methods. The Pear Liqueur belongs to the range of emblematic fruity liqueurs of Jacoulot. It primarily seeks fidelity to the fruit, with an immediately identifiable expression of ripe pear. The goal is not a dry and powerful eau-de-vie, but a softer and enveloping liqueur where the alcohol accompanies the fruit's indulgence. Nevertheless, it retains the aromatic precision that characterizes the house's distillation work.
The Jacoulot Pear Liqueur is made by blending eaux-de-vie and pear nectar. This combination allows bringing together two complementary expressions of the fruit: the aromatic intensity provided by the eau-de-vie and the flesh, sweetness, and creaminess coming from the nectar. The house therefore does not present this liqueur as a simple fruit maceration, an important distinction in its production method. With an alcohol content of 23% vol., it is significantly below the strength of a traditional eau-de-vie. The balance thus rests on an alcoholic presence sufficiently marked to support the aromas without overpowering the pear. The texture retains a true richness while avoiding tipping into the much sweeter register of a fruit cream. This simple and precise construction ultimately favors a very direct sensation of fresh fruit.
On the nose, the pear immediately asserts itself, with an intense expression of ripe fruit, sweet and particularly indulgent. The aroma evokes the juicy flesh of a freshly cut pear rather than the more austere or burnt notes sometimes associated with fruit spirits. On the palate, the texture is round and creamy, carried by the sweetness of the nectar and the aromatic depth of the eau-de-vie. The pear remains very present until the finish, with a persistence that clearly prolongs the fruit sensation. This liqueur can be enjoyed neat, slightly chilled, or simply served on ice. It is also very suitable for cocktails: a few centiliters lengthened with tonic water bring freshness and bitterness to its fruity richness. Finally, it can accompany a pear dessert or be used sparingly in pastry to naturally enhance the fruit's aromas.
