Briottet's Blue Curacao is made by means of alcohol distillation of bitter orange zest or Seville orange zest and of aromatic plants.

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The Basil liquor from Briottet, developed from a maceration of leaves and basil flowers bring your cocktails and dishes an intense and refreshing taste. Source of creativity, it can be associated with other liqueurs such as strawberry Briottet wood or rhubarb Briottet.

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Briottet's Raspberry Cream (18% alcohol) is made by macerating raspberries. The raspberries are soaked in a water-alcohol solution for a minimum period of two months. This enables all the finesse of the small berries to be extracted. White sugar is then added to the infusion obtained and this elegant Raspberry Cream is the result.

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

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Briottet's Triple Sec Curacao is made by means of alcohol distillation of bitter orange zest or Seville orange zest and of aromatic plants. It constitutes the irreplacable basic ingredient in many cocktails. "A very distinct nose, bitter orange, delicate, an impression of fresh fruit, bitter but not overly bitter, a long and generous citrus fruit finish". "Le Point" French news magazine, 17/11/2011.

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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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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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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 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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Produced using a maceration of chestnuts from the Ardèche department in France, Briottet's Chestnut Cream beautifully reflects the flavours of chestnuts.

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As is the case with all of Briottet Crèmes de Cassis (blackcurrant creams), for the Crème de Cassis by Gérard Briottet with 20% alcohol content we use the most prestigious variety of blackcurrant -- the "Noir de Bourgogne" (black Burgundy, literally) variety, which is only grown in the Côte d'Or department (county) in Burgundy. These blackcurrant berries are macerated in a water-alcohol solution for about 10 weeks in order that all of their aromas are extracted from them. This cream is the only one on the market produced using only the juice which results from the maceration process. This pure juice contains the highest level in fruit, and it reveals all the aromatic power of the fruit -- the blackcurrant flavours veritably "explode" in one's mouth. This exceptional cream was created a dozen years ago by Gérard Briottet (a fifth-generation Briottet in the business), in order to satisfy his ever-more demanding clientele. This premium Crème will enthuse cassis connoisseurs. Learn More

As is the case with all of Briottet Crèmes de Cassis (blackcurrant creams), for the Crème de Cassis 20% we use the most prestigious variety of blackcurrant -- the "Noir de Bourgogne" (black Burgundy, literally) variety, which is only grown in the Côte d'Or department (county) in Burgundy. These blackcurrant berries are macerated in a water-alcohol solution for about 10 weeks in order that all of their aromas are extracted from them. The juice containing alcohol thus obtained is then known as an "infusion". The infusion is the basic ingredient in Crème de Cassis, to which is added white sugar. Our Crème de Casse with 20% alcohol content is our top-of-the-range due to the very high percentage of blackcurrant it contains. It is our flagship product and our best-selling product, out of all of our products. Our ancestral know-how means that this product is of the very highest quality and means that this Crème can be employed for uses as varied as cooking, desserts and the very popular "white wine-cassis" aperitif drink. We received an award (gold medal) for this product at the Drinks Business Liqueurs Masters 2011. "A complex nose, subtle, fresh fruit, rich in the mouth, a bitter note, a pleasant liveliness, and an intense fruity finish", according to the "Le Point" French news magazine, 17/11/2011. Learn More

The Basil liquor from Briottet, developed from a maceration of leaves and basil flowers bring your cocktails and dishes an intense and refreshing taste. Source of creativity, it can be associated with other liqueurs such as strawberry Briottet wood or rhubarb Briottet.

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