prunelle is the French word for the sloe berry, the fruit of the blackthorn bush (Prunus spinosa), traditionally collected by hand. The sloes are skinned and dried before producers macerate the core of the fruit in neutral spirits or grape brandy for as long as a year and then sweeten and age the spirit, which is surprisingly almond-like in aroma and flavor. A particular specialty of Burgundy, where many brands of liqueur prunelle de Bourgogne are produced, it is usually served neat in a frosted glass or as a substitute for cassis in a Kir or Kir Royale.
See also Kir.
By: Jack Robertiello