Briottet's Peppermint Liqueur is produced by distilling mint leaves -- mainly peppermint leaves -- and then by adding some fine sugar. It is pure, well-balanced and very refreshing. It gives off a wonderful scent.

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Briottet's Plum Cream is made using perfectly ripe mirabelle plums, which are macerated in a mixture of various eaux de vie and types of alcohol.

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Pour élaborer notre Crème de Mûre, nous utilisons un arôme naturel d'une rare qualité, provenant du fruit. Sont ajoutés à notre crème des anthocyanes, contenus dans la peau de raisin pour lui donner sa couleur intense. La recette de ce produit a évolué au fur et à mesure de l'évolution des techniques : il y a une quinzaine d'années, nous fabriquions notre Crème de Mûre à partir d'une macération de mûre. Cette technique ne révélait pas la saveur du fruit. Le procédé d'extration pour réaliser l'arôme naturel de mûre est bien plus adapté et il révèle toute la puissance de ce petit fruit. Learn More

Briottet's Blueberry Cream (18% alcohol) has all the soft and sweet savours of blueberries. Learn More

A new product brought out in time for Christmas 2013, Briottet's Christmas Liqueur will enchant you with its notes of cinnamon, cloves, spices and orange.

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Appreciated for its energy-giving properties, hazelnuts are also high in magnesium and in fibre. All of the hazelnut's flavours are brought out in our Hazelnut Cream.

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The grapefruit or pomelo rose originates in the Antilles archipelago in the Caribbean. It grows in bunches, which is where its name in English comes from (grape means cluster). Briottet's Pink Grapefruit Liqueur perfectly expresses the grapefruit's acidulous side. It is refreshing in the mouth and and it perfectly brings out the pink grapefruit's flavours -- softness and bitterness. A real treat, one to be savoured. "Mark: 16/20. Expressive, an impression of fresh grapefruit, well-balanced, round and smooth, with a lively and refreshing finish". "Le Point" French news magazine, 17/11/2011.

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Briottet's Gingerbread Liqueur will charm you, with its warm notes of cinnamon and cloves.

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Briottet's Peach Cream (18% alcohol) is a timeless favourite which you should always have to hand!

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White "vine" peaches come -- in our region -- from specific plantations which are located beside vineyards. The maceration production process -- the same as that used for grapes -- takes the extreme fragility of the fruit into account. Said fragility explains why so little "vine" peaches are harvested each year, making it a rare and sought-after product. The high quality of our Special Peach Cream is down to us using a "vine" peach variety which is subtle yet powerful and which is only harvested in our beautiful Burgundy region.

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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.

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Briottet's Plum Cream is made from slightly dried "d'Ente" plums and from perfectly-ripe Mirabelle prunes, which are macerated in a mixture of various eaux de vie and alcohols. Extra-fine white sugar is added and our Plum Cream is just about ready to be drunk.

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Sloes are small fruit with stones which are black tinged with blue and come from sloe shrubs (which are also known as blackthorn), and are found in hedgerows exposed to the sun. Even though they are ripe in September, they are only picked after the first frost of winter, which makes them softer and less bitter. To produce Briottet's Sloe Liqueur, what are in fact used are the sloe's stones, with the skin and flesh removed. The stones are then dried and are macerated in extra-fine alcohol for almost a year. The powerful and authentic taste which is produced by using the stones is then tempered through the careful addition of not too much and not too little sugar. Sloe Liqueur is perfect as an after-dinner drink. "Mark: 16/20. An almond nose, marzipan, a powerful mouth, a note of pistachio, delicious, harmonious, with a long finish". "Le Point" French news magazine, 17/11/2011.

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An aperitif drink which is categorised as a fortified wine, Briottet's Ratafia is obtained by mixing about two-thirds of fresh (i.e. pre-fermentation) Burgundy grape must with one-third Burgundy marc brandy. Very "rustic" and rough drunk young, our Ratafia's taste gets smoother with time. Drunk chilled, Ratafia is a unique expression of the smells of the Burgundian vineyards.

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