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

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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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Passion fruit or "maracuja" come from the Passiflora edulis vine species, a climbing plant which originated in Paraguay, Brazil and in the north-east of Argentina. Briottet's flavoursome liqueur marries perfectly with all types of fruit juice and more especially with orange juice and with apple juice.

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Briottet's Orange Curacao (35% alcohol) is made by means of alcohol distillation of bitter orange zest or Seville orange zest and of aromatic plants.

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Briottet's Orange Curacao (25% alcohol) is made by means of alcohol distillation of bitter orange zest or Seville orange zest and of aromatic plants.

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Briottet's Orange Curacao (25% alcohol) is made by means of alcohol distillation of bitter orange zest or Seville orange zest and of aromatic plants.

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Old Burgundy Fine is a brandy wine which is also called Brandy. This Fine Burgundy was aged 3 years in oak barrels.

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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

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

For the Morello Cherry Cream (18% alcohol), Briottet establishment macerate cherries in a water-alcohol mix for more than two months. Morello cherries are ideal for making liqueurs, due to their acidity.

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For the Morello Cherry Cream (18% alcohol), Briottet establishment macerate cherries in a water-alcohol mix for more than two months. Morello cherries are ideal for making liqueurs, due to their acidity.

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For the Morello Cherry Cream (18% alcohol), Briottet establishment macerate cherries in a water-alcohol mix for more than two months. Morello cherries are ideal for making liqueurs, due to their acidity.

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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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