Troussepinete, Trousse-pinette or Troussepinette—the name means the hole in the pinette, the wooden peg used as a barrel stopper.
The drink is made from the young shoots and leaves of the prunellier, the wild blackthorn (which have an almond-ish taste), which are plucked the last fortnight of May and left to macerate for a month with sugar and white or red wine and eau-de-vie. Farmers in the Vendée have made it since the cows came home.
In the 1980s, wine-grower Jean Mourat, based in Mareuil-sur-Lay, decided to bottle and sell it. It’s stillnot easy to find outside of the Vendée.
Image by echos