Le Cellier Saint Pierre

Prunelle de Troyes is made to its original recipe. It is still made in the Cellier Saint Pierre distillery, opposite Troyes cathedral.

The cellar is a building dating from the late 12th century, known as the "cellier aux dîmes" (tithe cellar). The sales store is a canon's dwelling built in the 17th century, with a tunnel from the cellar to the cathedral.

Wine merchants set up shop in the Cellier aux Champagnes in the 1800s, and it has been owned by the Formont family since 1933.
Prunelle de Troyes has been distilled since 1840, and won a gold medal at the 1900 Universal Exhibition in Paris.

Prunelle stones are crushed and macerated in alcohol, then double-distilled in a still.
The resulting alcoholate is blended with other natural ingredients, giving it its complexity and secret.

Prunelle de Troyes is a 40° liqueur that can be enjoyed as a digestif, iced if desired, as a "trou Champenois" with sorbet or iced nougat, in cocktails with Champagne or simply as a treat.