In 1856, Hubert Caucal, who was then a wine merchant, had the great idea to produce some "Prunelle de Bourgogne" a typical sloe berries liqueur, usually home made at the time. Hubert Caucal improved the local recipe and the liqueur gained an international reputation.

Cherry, Mint, Quince, Black current liqueurs were some of the other specialities of the "Distillerie Caucal". When Eugene Caucal succeeded to his father, the distillery boasted 78 medals and awards. 250 hectoliters of liqueurs were produced every year.

In the 1910s, Eugene modernised the distillery thanks to new technologies. He also enlarged the buildings to create a bigger place for commerce and a very large cellar for huge barrels.

The Distillery closed in 1965.

The Caucal sloe liqueur recipe

Collect sloe berries after frost. Wash and leave to dry on wooden planks. Then separate the stones from the pulp and the stones macerate in barrels full of 80 degrees alcohol for five years. Then add syrup and bring the mixture to a 40 degrees alcohol.