For our apricot cream (25% alcohol content) we select the most delicious variety of apricot the Bergeron apricot. Harvested in the Rhone valley in France in the month of August we leave the apricots to macerate for more than two months in a mixture of water and very fine neutral alcohol. An extraordinary product that you really do need to taste as soon as you can! Blind tasting of a hundred or so liqueurs by a journalist at "Le Point" news magazine in France: "Mark: 17/20. A good fresh nose velvety in the mouth a slightly fruit-stone-like bitter note generous full-bodied harmonious a very long finish."

Absinthe which for years was produced in Pontarlier in the east of France and then prohibited due to medical risks is again legal. The plant is grown in Pontarlier and then distilled along with green aniseed. When tasting it you will note a taste somewhat similar to that of aniseed but very different at the same time: an incomparable flavour.

Made using banana juice our Banana Cream (25% alcohol content) brings out all the aromatic powers of this fruit from the Caribbean.

Bergamot is the fruit of the bergamot tree a tree which is mainly grown in Italy. Bergamot oranges are the result of crossing a bitter orange variety with a lime variety. Its flesh is slightly acidic and bitter. Only the zest of the orange is used in order to extract a natural essential oil from it which is used in the renowned Earl Grey tea and also in bergamote de Nancy sweets. Due to the acidic characteristic of bergamot essential oil our Bergamot Orange Cream has had conferred on it a fresh somewhat lemony taste but it also has a more spicy – even smooth – note.

A complex process which entails the alcoholic extraction of the main flavours of whole roasted cocoa beans means that the cocoa taste is retained. A hint of Bourbon vanilla is the only other main ingredient used in Briottet’s Dark Cocoa Cream.

Whole roasted cocoa beans which are macerated and then distilled confer on our White Cocoa Cream its roundness and its finesse.

Briottet establishment produces a delightful Coffee Liqueur which has long nothing of the tastes and aromas of coffee.

The cactus a plant which is native to the New World is a fatty plant which stores in its tissue reserves of "sap" in order to be able to survive during long periods of drought. As to the prickly pear plant which is a plant native to Mexico it is part of the cactus family but is in the main grown for its fruit hence the name. It is sometimes known as Indian Fig Opuntia and the fig is a fleshy berry which contains a hundred or so seeds. It is juicy and flavoursome. It has a taste which is soft and delicately sweet. It is endowed with a subtle floral aroma. The combination of cactus of hot pepper and of prickly pear results in a delicate and soft liqueur with a hot finish.

The Briottet Caramel Liqueur combines the comfy softness of caramel with the characteristic note that fleur de sel confers on it. Our recipe -- which employs cream -- will take you back to the flavours of yesteryear. It is just as much a special treat as our Chocolate Liqueur.