This liqueur combines the comforting sweetness of chocolate and a subtle vanilla flavour. Its mellow texture owes its complexity to the unctuous smoothnesss of cream, along with the distinguished and raw characteristics of cocoa. This liqueur should be drunk in times of laid-backness and of good fun, with friends or family. Bourbon vanilla from Madagascar brings to the Chocolate Liqueur subtle notes which make this liqueur different to anything else which is available on the market. The Bourbon vanilla from Madagascar is selected from amongst the best vanillas in the world. Our Chocolate Liqueur is such a great treat that one would almost forget that it contains alcohol!

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This liqueur combines the comforting sweetness of chocolate and a subtle vanilla flavour. Its mellow texture owes its complexity to the unctuous smoothnesss of cream, along with the distinguished and raw characteristics of cocoa. This liqueur should be drunk in times of laid-backness and of good fun, with friends or family. Bourbon vanilla from Madagascar brings to the Chocolate Liqueur subtle notes which make this liqueur different to anything else which is available on the market. The Bourbon vanilla from Madagascar is selected from amongst the best vanillas in the world. Our Chocolate Liqueur is such a great treat that one would almost forget that it contains alcohol!

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This liqueur is a mixture of Morello cherries and of a touch of raspberry

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This liqueur is a mixture of Morello cherries and of a touch of raspberry

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Pour la Crème de cerise 18%, la maison Briottet fait macérer pendant plus de 2 mois des cerises dans un mélange hydroalcoolique. On apprécie la cerise pour son acidité, idéale en liqueur Learn More

Created in 1901 in Burgundy, Cassissine is a tasty paste blackcurrant fruit oval, with his heart in the Cassis de Dijon liqueur Learn More

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.

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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.

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Le Canard Sauce Foie gras et Potiron aux Eclats de Châtaigne est un plat de fête à partager en famille. Learn More

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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La crème de Cassis de Bourgogne 20% est une liqueur artisanale fabriquée à Nuits-Saint-Georges. La crème de Cassis est la plus réputée notamment grâce au Kir qui se prépare avec un Bourgogne Aligoté. Accompagnée d'un champagne on obtient le fameux Kir Royal. La crème de Cassis peut également se marier avec un vin rouge pour  obtenir un Communard. Plus concentrée et plus alcoolisée que la crème de cassis 16%, toutes deux sont délicieuses et fruitées.

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Flagship product of the Burgundian cooking, the blackcurrant is a fruit traditionally transformed into liqueur. This jam is rich in the flavors and the perfume of the blackcurrant, and maybe used by diverse manners.

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Flagship product of the Burgundian cooking, the blackcurrant is a fruit traditionally transformed into liqueur. This jam is rich in the flavors and the perfume of the blackcurrant, and maybe used by diverse manners.

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Flagship product of the Burgundian cooking, the blackcurrant is a fruit traditionally transformed into liqueur. This jam is rich in the flavors and the perfume of the blackcurrant, and maybe used by diverse manners, in particular during a snack, on a slice of grilled brioche

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