Please review what I wrote here not long ago, about the two general categories of TJ's juices. This continues the trend discussed there. Smaller glass jar with a single-ingredient 100% fruit juice? Prediction is that it will be superb--and the prediction is correct.
It's thick, sort of like apricot nectar--full of bits of fruit solids, not filtered to clarity. This is perhaps the main quality that makes it so good, with a rich, complex set of flavors. Nina said, "I could drink this every day for the rest of my life." I'd join her.
I have a quibble with the name. If "prune" is understood as a dried plum, then the name makes no sense. It would be like calling grape juice "raisin juice." Nobody would dry a fruit, then try to squeeze juice from it. Poking around online, I see that sometimes "prune" is used to describe a fresh plum variety that is intended for drying into prunes. I suppose that might be how the word is being used here, but I still don't like it. Call the stuff "plum juice," for heaven's sake. But by any other name, it would taste as sweet.
Will I buy it again?
Definitely. It's a new favorite, one of the best juices you can buy anywhere.
