Burgundy Blackcurrant liquor 16% is a traditional liquor made ​​in Nuits-Saint-Georges. Blackcurrant liquor is the most famous thanks to Kir, which is prepared with a Bourgogne Aligote and blackcurrant liquor. Accompanied by a champagne we obtain the famous Kir Royal. Soft and sweet, blackcurrant liquor can also be used to decorate desserts. It can also be drunk as a digestive nature, or simply with fresh water.

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Tasting a Burgundy blackcurrant cream of Gilles Joannet, It's finding all the flavors of a great vintage of crème de cassis. Made "oldfasion" with the black of Burgundy, fragrant berries subtle taste, crème de cassis is the preferred partner of the traditional a "Kir" dear to all the Burgundians, but also all your blackcurrant cocktails.

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Burgundy Blackcurrant liquor 16% is a traditional liquor made ​​in Nuits-Saint-Georges. Blackcurrant liquor is the most famous thanks to Kir, which is prepared with a Bourgogne Aligote and blackcurrant liquor. Accompanied by a champagne we obtain the famous Kir Royal. Soft and sweet, blackcurrant liquor can also be used to decorate desserts. It can also be drunk as a digestive nature, or simply with fresh water.

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The pretty little fruit walks throughout the summer his divine color in the thorny bushes of our gardens. Raspberry, slightly sour taste today takes up residence in spirits Joannet Gilles, making it a liqueur "house" surprisingly fruity cocktails and pastries that enhances or is eaten on a few ice cubes in the shade of a parasol.

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Déguster la crème de cassis de Bourgogne de Gilles Joannet, c’est retrouvez toutes les saveurs d'un grand cru d’une crème de cassis. Confectionnée "à l'ancienne" avec le noir de Bourgogne, des baies parfumées au goût subtil, la crème de cassis est le partenaire privilégié du traditionnel "blanc cassis" cher à tous les Bourguignons, mais aussi de tous vos cassis cocktails. Learn More

La Maison Briottet utilise pour la Crème de Cassis de Dijon 20% la variété de cassis la plus noble : « le Noir de Bourgogne », récoltée en Côte d'or (Bourgogne) exclusivement. Ces baies de cassis sont macérées dans une solution hydro-alcoolique pendant environ 10 semaines afin d'en extraire toute la puissance aromatique. Le jus alcoolisé ainsi obtenu est alors appelé « infusion ». Cette infusion est la base de la Crème de Cassis à laquelle on ajoute du sucre blanc. Notre Crème de Cassis de Dijon 20% constitue notre crème de cassis haut de gamme du fait de son très fort pourcentage de cassis. Elle est notre produit phare et notre meilleure vente, tous produits confondus. Un savoir faire ancestral nous place au sommet de la qualité et nous permet de proposer notre produit, pour des emplois aussi divers que la cuisine, les desserts ou le très apprécié « blanc-cassis ». Médaille d'or aux Drinks Business Liqueurs Masters 2011. "Nez complexe, subtil, fruit frais, riche en bouche, note amère, vivacité agréable, pureté du fruit en finale."Le Point, 17/11/2011. Sur demande lors de votre commande, nous pouvons personnaliser les mignonettes avec 3 à 4 mot, par exemple : Laure et Jean 17 juin 2017 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

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

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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Le Mêlé Cassis de la maison Briottet, est l’association de leur Crème de Cassis de Dijon 20% à leur Très Vieux Marc de Bourgogne 43% ; mais surtout pas d’eau. 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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Its fine, juicy flesh, the stability of its taste make it a delicate fruit with a sweet scent ... the expertise, passion for fruit Gilles Joannet, artisan liqueur in Arcenant did the rest, namely a liquor peaches "home" gentle and refined. Champagne look great at the beautiful scent but with just as much fun pastries and cocktails can be served in nature or on a bed of ice that will give you chills.

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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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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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