"Guignolet is a cherry liqueur, the main variety used being the Guigne, which is why it's called Guignolet. This liqueur originates from Anjou.
  
Guignolet de Bourgogne Vedrenne is produced by the slow maceration of a carefully selected blend of sour cherries, morello cherries, bigarreau cherries, and burlat cherries. The aroma of Guignolet de Bourgogne comes from the fruit pulp, skins, and stems, which impart a characteristic tannin to this aperitif with a fragrant stone flavor.
  
The palate is very fragrant with cherry and almond flesh, and very tangy.
  
Guignolet reaches 16-18°C (61-64°F), and can be drunk neat as an aperitif. Guignolet can also be enjoyed like crème de cassis, with a chilled white wine, Crémant de Bourgogne, or Champagne."