Briottet Creme de Cassis de Dijon 20%

Briottet Creme de Cassis de Dijon 20%

Tasting Note

"As is the case as regards all of our crèmes de cassis, for our Dijon Crème de Cassis 20% we use the most prestigious blackcurrant variety. Indeed, “Noir de Bourgogne” variety (meaning Black of Burgundy). Our berries are harvested exclusively in Burgundy in France.
The blackcurrant berries are macerated in a water and alcohol solution for about 10 weeks. Maceration gives the best result to extract all flavours from that berries. The alcohol-containing juice thus obtained is called infusion. Then, we add French white sugar to obtain this crème de cassis.

This liqueur is our top-of-the-range blackcurrant liqueur due to its high blackcurrant berries content. It is our flagship product and generates our best sales, out of all of our products. Our ancestral know-how means that we produce premium-quality cassis.

We recommend that this product be employed for such diverse uses as cooking, desserts, cocktails and, of course, the ever-popular white wine-blackcurrant liqueur drink." - Briottet

Producer

Originally, Briottet was not yet called Briottet. It was not until the early 20th century that Edmond was born. Indeed, the story begins with wine. And yes, in Burgundy, nothing surprising. In 1836, the company is a wine house created by James Demontry. The latter owns vineyards in Chambolle-Musigny.

We had to wait until the creation of the Crème de Cassis in 1841 to initiate the turn of liqueurs. Before that date, the product we know today did not exist. We were talking about ratafia of blackcurrant is to say a mixture of strong alcohol with blackcurrant juice. It is Auguste Denis Lagoutte who has the idea of macerating the blackcurrant berries in neutral alcohol. The origin of blackcurrant cream is Dijon. It has become very popular, particularly thanks to the rise of blackcurrant-white. So much so that at the end of the 19th century, the liquorist activity came to complete the activity of our wine house.

Edmond Briottet came into the business at the beginning of the 20th century. He took over the business from his father-in-law Jules Theuriet. The wine and liquorist business coexisted for several decades.

In parallel, in the 1940s, the wine business was stopped. The liqueurs business was sufficiently developed. Now, efforts are focused solely on blackcurrant cream and other liqueurs such as Guignolet.

The reputation of our house is based on the Crème de Cassis. This is explained by our history of more than a century and a know-how transmitted from generation to generation.

Briottet Creme de Cassis de Dijon 20% - Hay Wines