Elegant combination of aromas of peach, cherry and orange and red tea (rooibos) giving an orange liqueur that pure nectar. Cousin of the tea plant, Rooibos is caffeine-free, so it can be drunk by young and old at any time of the day.

The result of macerating and distilling Williams pears from the Rhone valley, with crystallised sugar being added at the end of the production process, our liqueur has the twin assets of a powerful taste and the softness of the fruit.

Briottet's Wild Strawberry Cream is the result of macerating several varieties of strawberries, and this gives rise to the liqueur's inimitable wild strawberry taste.

Briottet's Wild Strawberry Cream is the result of macerating several varieties of strawberries, and this gives rise to the liqueur's inimitable wild strawberry taste.

All of the aromatic power of violets are brought out in our Violet Liqueur, which contains 18% alcohol.

Briottet's Rose Liqueur brings out all the delicacy of the rose, since it is made by distilling rose petals. Extra-fine white sugar is added, and this liqueur -- which is both elegant and subtle -- is just about ready to be drunk.

A subtle mix of macerated green and red rhubarb confers upon our Rhubarb Liqueur its unique taste and its slightly pink colour. A powerful and generous nose, a round palate with a hint of acidity, and a charming finish.

The Rata Truffle is a liqueur made from the maceration Truffle (Tuber uncinatum) in Ratafià which is itself composed of grape must which is added brandy wine. Consume digestive for lovers of strong flavors and suisine to give your dishes aromas of undergrowth and humus earth!

The Rata Truffle is a liqueur made from the maceration Truffle (Tuber uncinatum) in Ratafià which is itself composed of grape must which is added brandy wine. Consume digestive for lovers of strong flavors and suisine to give your dishes aromas of undergrowth and humus earth!

The quince is the fruit of the quince tree. Pear-shaped and large, it is cottony on the surface, yellow and very fragment when ripe. Our Quince Liqueur is obtained using fresh quinces, picked in the south of France. They are harvested when fully mature, towards the end of October, and are then left to macerate for about six weeks. Distillation then takes place and the eau de vie thus obtained is aged in demijohns. Sugar and water is added,which enables us to obtain a tasty liqueur which will bring back fond memories of grandmother's jams and jellies.

The quince is the fruit of the quince tree. Pear-shaped and large, it is cottony on the surface, yellow and very fragment when ripe. Our Quince Liqueur is obtained using fresh quinces, picked in the south of France. They are harvested when fully mature, towards the end of October, and are then left to macerate for about six weeks. Distillation then takes place and the eau de vie thus obtained is aged in demijohns. Sugar and water is added,which enables us to obtain a tasty liqueur which will bring back fond memories of grandmother's jams and jellies.

Tribute to one who was a woman of letters recognized ... Spend an afternoon enjoying the royal soft blend of black tea, apple tatin and kirsch cherry. Serve with a share of cake or pie ... Your friends will love! We recommend: 2 g per cup or teaspoon and an infusion time of 2 to 5 minutes.

The poppy is a bright red wild flower, in the subfamily Papaveroideae of the family Papaveraceae. In 1872, the master confectioner Desserey started making poppy pastilles which became a Nemours (northern France) speciality. Our Poppy Liqueur is generous, a real treat, fruity, with a little je ne sais quoi, a taste of sweets, surely.