Creme de Mure Briottet
Creme de Mure Briottet is a deep purple liqueur and presents luxurious fruit aromas that show both the sweet and the dry, or tart, side of the blackberry.
The palate of Creme de Mure Briottet follows the nose almost precisely, bringing lush blackberry flavors that alternate in the mouth, being sweet one second and tart the next.
Maison Briottet is a family business, founded in 1836. Originally, the family were primarily negociants of Burgundy wine, involved with ageing, blending, bottling and selling the wines.
Following the development of the blanc cassis aperitif (white wine with Crème de Cassis), the company progressively focused its activities on producing fruit crèmes, liquors, brandies and marcs de Bourgogne.
The current managing director, Gérard Briottet, represents the fourth generation, and maintains the traditions started by his great grandfather, Edmond Briottet.
A former wine establishment, our firm was set up in 1836.
Given the growing popularity of the “white wine-cassis” aperitif, Edmond Briottet little by little stopped operating as a wine trader and instead switched over gradually to producing Crème de Cassis.
Since then, each successive generation of the Briottet family has worked at the firm
“The combination of the finest ingredients and our expertise enables us to produce liqueurs and creams of the highest quality. http://www.briottet.fr/en/maison-briottet/history
We have more than 50 different liqueurs: the classic peach liquor (crème de pêche), raspberry liquor (crème de framboise), cherry liquor or more original ginger liquor (liqueur de gingembre, rhubarb liquor (liqueur de rhubarbe), bergamot liquor (liqueur de bergamote)”
The difference between creams and liqueurs arises out of the proportion of sugar employed — a liqueur contains 100 grammes of sugar per liter at least, versus 250 grammes at least as regards a cream.
The exception that proves the rule is Dijon Crème de Cassis, which contains a minimum of 400 grammes of sugar per liter.
A former wine establishment, our firm was set up in 1836. Given the growing popularity of the “white wine-cassis” aperitif, Edmond Briottet little by little stopped operating as a wine trader and instead switched over gradually to producing Crème de Cassis. Since then, each suiccessive generation of the Briottet family has worked at the firm.
Creme de Mure Briottet – Hay Wines
Returns and Exchanges
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