Thanks to @LibationLegacy for his work on this topic: Plumbing The Mysteries Of Prunelle | libationlegacy
I agree with Doug’s characterization that prunelle is a high-test creme de noyaux. I’m not convinced that lower-proof, green “creme de prunelle” exists as a separate class. I’d say Prunelle is almost uniformly sloe kernels macerated in a brandy base with some sugar added, and ABV below 30% or the “creme” designation are outliers. The historic recipes that call for “prunelle brandy” would accord more with our sense of accuracy than say, “cherry brandy.” However, I am quite puzzled by Cusenier offering “La Prunelle” and “Prunellia”, apparently concurrently at some point, and it’s not clear if or how they are different. Anyway, we tasted the following at @Nosestradamus ’s bar last weekend:
Jacoulot Prunelle de Bourgogne, 40% ABV, 34.5 Brix. Good aromatics with a sour note, and a “darker” base brandy. Pricy, but available at a fair number of finer US stores.
Joseph Cartron Prunelle, 40% ABV, 40.5 Brix. Heavenly chorus of marzipan top notes, and the clear choice for cocktails. Rare/unavailable in the US.
Drillaud Sloe (Prunelle), 18%ABV, 33 Brix. Mostly taste of sugar and caramel—don’t bother, but at some Total Wines.
Nusbaumer Prunelle de Buissons, 45% ABV, 13 Brix. This is a clear eau de vie which may well be made from the sloe berry entire, as it tastes like kirsch with a nod to plum brandies, and will not serve for cocktail purposes. This specimen indicates that the misunderstanding about prunelle being a plum brandy may have a kernel of truth.
1950’s Prunelle-Chavin, 35% ABV, 35 Brix. Harmonious and endlessly unctuous.
On another occasion I had a taste of Vedrenne Prunelle de Bourgogne (35% ABV), which was sporadically available in Quebec, and would be another good cocktail choice.
Eastern megalopolitan sophisticates are urged for the final time to visit Castalia at Sfumato in Detroit before it closes at the end of December, as New York never had anything like it, and I doubt the world will ever again.
