Vincent Jacoulot was a politician and entrepreneur who thought that there was value in making a product of exceptional quality and back in 1891 created the L’Authentique Marc de Bourgogne for his eponymous brand. He knew that grapes with this provenance needed to be distilled and raised in a more cared-for manner.
He set up shop in Romanèche-Thorins, very close to the source of his pomace. In addition, he built a facility that would allow for the long-term storage and aging of his brandies. He knew the importance of the passing of time to allow for the mellowing and complexification to occur. In fact, this process is so important that distilleries came up with the term “the angel’s share” to justify the natural loss that happens over time to the product. The aging of any spirit is subject to many conditions, and one of them is the climate where the vessels are stored. In a warm climate, the aging proceeds more rapidly. In a cold climate, such as Burgundy, the process is slow. Very slow.
Philippe Vançon and Anne Pascal, the current owners of Jacoulot, argue that this slow aging process allows for a very gradual transformation that adds to the subtleties of this spirit distilled from one of the great viticultural regions of the world.
- Crème de Cassis
- Crème de Mure
- Crème de Peche
- Crème de Framboise
- “J” Petit Marc
- L’Authentique Fine de Bourgogne (1L.)
- L’Authentique Marc de Bourgogne (1L.)
- Les Grands Âges 20yr Fine de Bourgogne