Jacoulot - Mandarin Liqueur
Founded in 1891, the Jacoulot House perpetuates in Burgundy a distiller and liquorist know-how built around marc, fine brandies, fruit eaux-de-vie, and liqueurs. Located in Romanèche-Thorins, it develops on-site a range that combines historical recipes and more contemporary creations. The Mandarin Liqueur perfectly illustrates this second facet of the house. Jacoulot seeks here a very direct expression of the fruit, around its natural balance between sweetness and acidity. The mandarin, a particularly aromatic winter citrus, forms the heart of the recipe. It is complemented by other citrus fruits and tropical fruits that enrich its profile without erasing its identity. The result is an intensely fruity liqueur, designed to convey the sensation of a fresh mandarin.
Its production relies on several distillations involving mandarins, fruit peels, citrus fruits, and tropical fruits. The work on the peels plays an important role by allowing the extraction of aromatic compounds concentrated in the zest. Distillation then brings precision and intensity while preserving the fresh character sought by the house. Tropical fruits are added as a complement, giving more richness and complexity to the whole. With an alcohol content of 26% vol., this liqueur has enough structure to support its aromatic expression without losing its indulgent character. The balance between sweetness and acidity is essential: the former brings roundness and texture, while the latter recalls the natural liveliness of the mandarin. This construction allows it to be enjoyed alone as well as to be used in cocktail compositions.
On the nose, mandarin immediately dominates, with clear notes of fresh fruit and zest mixed with discreet nuances of more complex citrus. The palate is round and indulgent at the attack, before a tangy freshness balances the sweetness of the liqueur. The flavors evoke the juicy pulp of the mandarin, its peel, and a touch of exotic fruits that add more relief. The finish retains a pleasant citrus liveliness and clearly prolongs the fruity character of the whole. It can be served neat as an aperitif, slightly chilled or accompanied by a few ice cubes. Jacoulot also recommends pairing it with a Crémant de Bourgogne or a rosé wine, while in cooking it can add a tangy touch to a sauce for fish or shellfish. On the dessert side, a few drops on a mango sorbet or in a fruit salad offer a particularly natural pairing.
