Crème de Cerise
Cherry Cream

Cellars: £21.50

Suggestive serve

You can drink it on its own, with ice, or with a dry or sparkling white wine.

As for cocktails, try the "Tangerine" cocktail: 4 cl of vodka, 2 cl Crème de Cerise Briottet and lemonade (soda). Serve "on the rocks". or a "Festival Sun" : 4 cl Gin, 2 cl Crème de Cerise Briottet, 0.5 cl lemon juice, 0.5 cl Crème de Cassis de Dijon Briottet

Country: France

Region: Dijon - Burgundy

Producer: Maison Briottet - Edward Briottet

Style: Crème

Allergens: Not known

Bottle size: 70cl

abv: 18.0%

Product information:

History

Cachet de cire de la maison Briottet a former wine trading company, was established in 1836 by James Demontry who at that time owned a vineyard in Chambolle-Musigny in Burgundy, where Crème de Cassis (blackcurrant cream) invented

Blackcurrants were first of all used to make Ratafia de Cassis (a sweet blackcurrant aperitif drink). In the earlier years blackcurrants were macerated in wine and then added eau de vie (a distilled beverage) and sugar.

It was more rotgut than liqueur, it was not until 1841 that a fruit-liqueur maker in Dijon started making a blackcurrant liqueur (also known as cassis), by not using wine and eau de vie and by replacing them with “good taste” (neutral) alcohol, so as to change the flavour and the aroma of the blackcurrants.

In the 1900s, Edmond Briottet started running the firm set up by Demontry. His father-in-law Jules Theuriet, who had premises at 12 Rue Berlier in Dijon – who was also a wine trader – sold Briottet his company. the two businesses became one.

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 Dijon Crème de Cassis and started concentrating on the latter.

1920 Oak barrels gave way to concrete vats.

1923 "Cassis de Dijon" officially made an appellation (a protected name)

Given the success of the “white wine-cassis” drink and the fact that more and more people were drinking it, very quickly the limitations of Dijon Cassis became clear. Dijon fruit-liqueur makers then understood that regulations were required in order that their know-how be protected.

Thus, in 1923 the Dijon Court of Appeal acknowledged their expertise in laying down that “Dijon Cassis” had to be made in the city of Dijon.

In 1925 the Court of Appeal’s decision was confirmed by the Court of Cassation.

The election in 1945 of Canon Kir as Deputy Mayor, a legendary figure in French political life, contributed to the renown of Dijon Cassis. The Canon popularised the “white wine-cassis” drink, which had for a long time been served at receptions in Dijon City Hall.

More and more companies started producing cassis

Given the growing vogue for Dijon Cassis, more and more companies began producing cream of cassis. At that time about twenty or so firms were producing Dijon Cassis.

2010

6th generation

Claire and Vincent Briottet joined the family business.

Geographical indication status awarded to Dijon cassis

Logo de l'indication géographique du Cassis de Dijon Following several years of work, in 2012 Dijon Cassis was granted geographical indication status (published in the French Official Gazette in August 2013).

Geographical indication – or IG – is a European sign which came into being in 2008 as regards spirits. The sign provides a guarantee to consumers that one or more of a given product’s characteristics arise out of its geographical origin. The sign also ensures that the name “Dijon Cassis” is protected throughout the European Union.

As is the case for all products which carry marks relating to quality and origin, checks carried out by independent bodies enable it to be ensured that rules regarding the correct production area and the correct production particulars are complied with.

The last four concrete vats dating back to the 1920s were dismantled and replaced with made-to-measure stainless steel vats.

Cremes / Liqueurs

The difference between creams and liqueurs arises out of the proportion of sugar employed -- a liqueur contains 100 grammes of sugar per litre 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 litre.

Crème de Cerise - 18%, Cherry Cream

For the Cherry Cream with 18% alcohol content, the cherries are macerated in a water-alcohol solution for more than two months. Morello cherries are used, for their acidity, which is ideal in a liqueur.

Crème de Cacao Ambré
Dark Cocoa Cream

Cellars: £25.25

Suggestive serve

Preferably employ this liqueur in cocktails, for instance try out the "Nutellatini": 3 cl of Briottet Hazelnut Liquor, 2 cl of Briottet Caramel Liqueur, 3 cl of Briottet Cocoa Liquor and 4 cl of vodka. Use a cocktail shaker.

Country: France

Region: Dijon - Burgundy

Producer: Maison Briottet - Edward Briottet

Style: Crème

Allergens: Not known

Bottle size: 70cl

abv: 25.0%

Product information:

History

Cachet de cire de la maison Briottet a former wine trading company, was established in 1836 by James Demontry who at that time owned a vineyard in Chambolle-Musigny in Burgundy, where Crème de Cassis (blackcurrant cream) invented

Blackcurrants were first of all used to make Ratafia de Cassis (a sweet blackcurrant aperitif drink). In the earlier years blackcurrants were macerated in wine and then added eau de vie (a distilled beverage) and sugar.

It was more rotgut than liqueur, it was not until 1841 that a fruit-liqueur maker in Dijon started making a blackcurrant liqueur (also known as cassis), by not using wine and eau de vie and by replacing them with “good taste” (neutral) alcohol, so as to change the flavour and the aroma of the blackcurrants.

In the 1900s, Edmond Briottet started running the firm set up by Demontry. His father-in-law Jules Theuriet, who had premises at 12 Rue Berlier in Dijon – who was also a wine trader – sold Briottet his company. the two businesses became one.

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 Dijon Crème de Cassis and started concentrating on the latter.

1920 Oak barrels gave way to concrete vats.

1923 "Cassis de Dijon" officially made an appellation (a protected name)

Given the success of the “white wine-cassis” drink and the fact that more and more people were drinking it, very quickly the limitations of Dijon Cassis became clear. Dijon fruit-liqueur makers then understood that regulations were required in order that their know-how be protected.

Thus, in 1923 the Dijon Court of Appeal acknowledged their expertise in laying down that “Dijon Cassis” had to be made in the city of Dijon.

In 1925 the Court of Appeal’s decision was confirmed by the Court of Cassation.

The election in 1945 of Canon Kir as Deputy Mayor, a legendary figure in French political life, contributed to the renown of Dijon Cassis. The Canon popularised the “white wine-cassis” drink, which had for a long time been served at receptions in Dijon City Hall.

More and more companies started producing cassis

Given the growing vogue for Dijon Cassis, more and more companies began producing cream of cassis. At that time about twenty or so firms were producing Dijon Cassis.

2010

6th generation

Claire and Vincent Briottet joined the family business.

Geographical indication status awarded to Dijon cassis

Logo de l'indication géographique du Cassis de Dijon Following several years of work, in 2012 Dijon Cassis was granted geographical indication status (published in the French Official Gazette in August 2013).

Geographical indication – or IG – is a European sign which came into being in 2008 as regards spirits. The sign provides a guarantee to consumers that one or more of a given product’s characteristics arise out of its geographical origin. The sign also ensures that the name “Dijon Cassis” is protected throughout the European Union.

As is the case for all products which carry marks relating to quality and origin, checks carried out by independent bodies enable it to be ensured that rules regarding the correct production area and the correct production particulars are complied with.

The last four concrete vats dating back to the 1920s were dismantled and replaced with made-to-measure stainless steel vats.

Cremes / Liqueurs

The difference between creams and liqueurs arises out of the proportion of sugar employed -- a liqueur contains 100 grammes of sugar per litre 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 litre.

Crème de Cacao Ambré  -  25%, Dark  Cocoa Liqueur

A complex process which entails the alcoholic extraction of the main flavours of whole roasted cocoa beans means that the cocoa taste is retained. A hint of Bourbon vanilla is the only other main ingredient used in Briottet’s Dark Cocoa Liquor.

Crème de Châtaigne
Chestnut Liqueur

Cellars: £22.50

Suggestive serve

Serve Briottet Chestnut Cream poured over ice cream (vanilla or chestnut), or some melon.

You could also give the white wine-Chestnut Cream drink a go, which is made up of 1/5 Briottet Chestnut Cream and 4/5 dry white wine such as aligoté.

Country: France

Region: Dijon - Burgundy

Producer: Maison Briottet - Edward Briottet

Style: Crème

Allergens: Not known

Bottle size: 70cl

abv: 18.0%

Product information:

History

Cachet de cire de la maison Briottet a former wine trading company, was established in 1836 by James Demontry who at that time owned a vineyard in Chambolle-Musigny in Burgundy, where Crème de Cassis (blackcurrant cream) invented

Blackcurrants were first of all used to make Ratafia de Cassis (a sweet blackcurrant aperitif drink). In the earlier years blackcurrants were macerated in wine and then added eau de vie (a distilled beverage) and sugar.

It was more rotgut than liqueur, it was not until 1841 that a fruit-liqueur maker in Dijon started making a blackcurrant liqueur (also known as cassis), by not using wine and eau de vie and by replacing them with “good taste” (neutral) alcohol, so as to change the flavour and the aroma of the blackcurrants.

In the 1900s, Edmond Briottet started running the firm set up by Demontry. His father-in-law Jules Theuriet, who had premises at 12 Rue Berlier in Dijon – who was also a wine trader – sold Briottet his company. the two businesses became one.

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 Dijon Crème de Cassis and started concentrating on the latter.

1920 Oak barrels gave way to concrete vats.

1923 "Cassis de Dijon" officially made an appellation (a protected name)

Given the success of the “white wine-cassis” drink and the fact that more and more people were drinking it, very quickly the limitations of Dijon Cassis became clear. Dijon fruit-liqueur makers then understood that regulations were required in order that their know-how be protected.

Thus, in 1923 the Dijon Court of Appeal acknowledged their expertise in laying down that “Dijon Cassis” had to be made in the city of Dijon.

In 1925 the Court of Appeal’s decision was confirmed by the Court of Cassation.

The election in 1945 of Canon Kir as Deputy Mayor, a legendary figure in French political life, contributed to the renown of Dijon Cassis. The Canon popularised the “white wine-cassis” drink, which had for a long time been served at receptions in Dijon City Hall.

More and more companies started producing cassis

Given the growing vogue for Dijon Cassis, more and more companies began producing cream of cassis. At that time about twenty or so firms were producing Dijon Cassis.

2010

6th generation

Claire and Vincent Briottet joined the family business.

Geographical indication status awarded to Dijon cassis

Logo de l'indication géographique du Cassis de Dijon Following several years of work, in 2012 Dijon Cassis was granted geographical indication status (published in the French Official Gazette in August 2013).

Geographical indication – or IG – is a European sign which came into being in 2008 as regards spirits. The sign provides a guarantee to consumers that one or more of a given product’s characteristics arise out of its geographical origin. The sign also ensures that the name “Dijon Cassis” is protected throughout the European Union.

As is the case for all products which carry marks relating to quality and origin, checks carried out by independent bodies enable it to be ensured that rules regarding the correct production area and the correct production particulars are complied with.

The last four concrete vats dating back to the 1920s were dismantled and replaced with made-to-measure stainless steel vats.

Cremes / Liqueurs

The difference between creams and liqueurs arises out of the proportion of sugar employed -- a liqueur contains 100 grammes of sugar per litre 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 litre.

Crème de Châtaigne  -  18%, Chestnut Liqueur

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

Liqueur à la Fleur de Sureau - Elderflower Liqueur

Cellars: £25.75

Suggestive serve

Drink it as an aperitif with a sparkling wine for a trendy and so chic cocktail!

Country: France

Region: Dijon - Burgundy

Producer: Maison Briottet - Edward Briottet

Style: Liqueur

Allergens: Not known

Bottle size: 70cl

abv: 18.0%

Product information:

History

Cachet de cire de la maison Briottet a former wine trading company, was established in 1836 by James Demontry who at that time owned a vineyard in Chambolle-Musigny in Burgundy, where Crème de Cassis (blackcurrant cream) invented

Blackcurrants were first of all used to make Ratafia de Cassis (a sweet blackcurrant aperitif drink). In the earlier years blackcurrants were macerated in wine and then added eau de vie (a distilled beverage) and sugar.

It was more rotgut than liqueur, it was not until 1841 that a fruit-liqueur maker in Dijon started making a blackcurrant liqueur (also known as cassis), by not using wine and eau de vie and by replacing them with “good taste” (neutral) alcohol, so as to change the flavour and the aroma of the blackcurrants.

In the 1900s, Edmond Briottet started running the firm set up by Demontry. His father-in-law Jules Theuriet, who had premises at 12 Rue Berlier in Dijon – who was also a wine trader – sold Briottet his company. the two businesses became one.

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 Dijon Crème de Cassis and started concentrating on the latter.

1920 Oak barrels gave way to concrete vats.

1923 "Cassis de Dijon" officially made an appellation (a protected name)

Given the success of the “white wine-cassis” drink and the fact that more and more people were drinking it, very quickly the limitations of Dijon Cassis became clear. Dijon fruit-liqueur makers then understood that regulations were required in order that their know-how be protected.

Thus, in 1923 the Dijon Court of Appeal acknowledged their expertise in laying down that “Dijon Cassis” had to be made in the city of Dijon.

In 1925 the Court of Appeal’s decision was confirmed by the Court of Cassation.

The election in 1945 of Canon Kir as Deputy Mayor, a legendary figure in French political life, contributed to the renown of Dijon Cassis. The Canon popularised the “white wine-cassis” drink, which had for a long time been served at receptions in Dijon City Hall.

More and more companies started producing cassis

Given the growing vogue for Dijon Cassis, more and more companies began producing cream of cassis. At that time about twenty or so firms were producing Dijon Cassis.

2010

6th generation

Claire and Vincent Briottet joined the family business.

Geographical indication status awarded to Dijon cassis

Logo de l'indication géographique du Cassis de Dijon Following several years of work, in 2012 Dijon Cassis was granted geographical indication status (published in the French Official Gazette in August 2013).

Geographical indication – or IG – is a European sign which came into being in 2008 as regards spirits. The sign provides a guarantee to consumers that one or more of a given product’s characteristics arise out of its geographical origin. The sign also ensures that the name “Dijon Cassis” is protected throughout the European Union.

As is the case for all products which carry marks relating to quality and origin, checks carried out by independent bodies enable it to be ensured that rules regarding the correct production area and the correct production particulars are complied with.

The last four concrete vats dating back to the 1920s were dismantled and replaced with made-to-measure stainless steel vats.

Cremes / Liqueurs

The difference between creams and liqueurs arises out of the proportion of sugar employed -- a liqueur contains 100 grammes of sugar per litre 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 litre.

Liqueur à la Fleur de Sureau - 18%, Elderflower Liqueur

This Elderflower Liqueur is made by macerating elderflowers, and then a special secret ingredient is added  - a secret flavour supplement which makes this liqueur a fine and complex liqueur.

Liqueur de Litchi
Lychee Liquor

Cellars: £21.50

Suggestive serve

Pink Love: 1/3 Briottet Lychee Liqueur, 1/3 Briottet Passion Fruit Liqueur, and 1/3 banana juice. Serve very chilled.

Country: France

Region: Dijon - Burgundy

Producer: Maison Briottet - Edward Briottet

Style: Crème

Allergens: Not known

Bottle size: 70cl

abv: 18.0%

Product information:

History

Cachet de cire de la maison Briottet a former wine trading company, was established in 1836 by James Demontry who at that time owned a vineyard in Chambolle-Musigny in Burgundy, where Crème de Cassis (blackcurrant cream) invented

Blackcurrants were first of all used to make Ratafia de Cassis (a sweet blackcurrant aperitif drink). In the earlier years blackcurrants were macerated in wine and then added eau de vie (a distilled beverage) and sugar.

It was more rotgut than liqueur, it was not until 1841 that a fruit-liqueur maker in Dijon started making a blackcurrant liqueur (also known as cassis), by not using wine and eau de vie and by replacing them with “good taste” (neutral) alcohol, so as to change the flavour and the aroma of the blackcurrants.

In the 1900s, Edmond Briottet started running the firm set up by Demontry. His father-in-law Jules Theuriet, who had premises at 12 Rue Berlier in Dijon – who was also a wine trader – sold Briottet his company. the two businesses became one.

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 Dijon Crème de Cassis and started concentrating on the latter.

1920 Oak barrels gave way to concrete vats.

1923 "Cassis de Dijon" officially made an appellation (a protected name)

Given the success of the “white wine-cassis” drink and the fact that more and more people were drinking it, very quickly the limitations of Dijon Cassis became clear. Dijon fruit-liqueur makers then understood that regulations were required in order that their know-how be protected.

Thus, in 1923 the Dijon Court of Appeal acknowledged their expertise in laying down that “Dijon Cassis” had to be made in the city of Dijon.

In 1925 the Court of Appeal’s decision was confirmed by the Court of Cassation.

The election in 1945 of Canon Kir as Deputy Mayor, a legendary figure in French political life, contributed to the renown of Dijon Cassis. The Canon popularised the “white wine-cassis” drink, which had for a long time been served at receptions in Dijon City Hall.

More and more companies started producing cassis

Given the growing vogue for Dijon Cassis, more and more companies began producing cream of cassis. At that time about twenty or so firms were producing Dijon Cassis.

2010

6th generation

Claire and Vincent Briottet joined the family business.

Geographical indication status awarded to Dijon cassis

Logo de l'indication géographique du Cassis de Dijon Following several years of work, in 2012 Dijon Cassis was granted geographical indication status (published in the French Official Gazette in August 2013).

Geographical indication – or IG – is a European sign which came into being in 2008 as regards spirits. The sign provides a guarantee to consumers that one or more of a given product’s characteristics arise out of its geographical origin. The sign also ensures that the name “Dijon Cassis” is protected throughout the European Union.

As is the case for all products which carry marks relating to quality and origin, checks carried out by independent bodies enable it to be ensured that rules regarding the correct production area and the correct production particulars are complied with.

The last four concrete vats dating back to the 1920s were dismantled and replaced with made-to-measure stainless steel vats.

Cremes / Liqueurs

The difference between creams and liqueurs arises out of the proportion of sugar employed -- a liqueur contains 100 grammes of sugar per litre 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 litre.

Liqueur de Litchi - 18% alc.- Lychee Liquor

Litchi chinensisis a species of tropical tree which originates in China. It has been grown for more than 2,000 years and its fruit - sometimes called the "cherry of China"  - is juicy, sweet and soft. Lychee Liquor Briottet is soft and fruity and would make an excellent basic ingredient in a cocktail or can be served on its own, along with a few ice cubes.

Menthe Verte
Green Mint Liqueur

Cellars: £27.75

Suggestive serve

Ideal for use in cocktails.

You can try the "Orgasm" cocktail: 1 cl of Green Mint Liqueur (21% ABV), 2 cl of tequila, 2 cl of Briottet Caramel Liqueur. Pour the tequila and then the mint into a small glass and top it off with the caramel. Drink it straight down!

Country: France

Region: Dijon - Burgundy

Producer: Maison Briottet - Edward Briottet

Style: Crème

Allergens: Not known

Bottle size: 70cl

abv: 18.0%

Product information:

History

Cachet de cire de la maison Briottet a former wine trading company, was established in 1836 by James Demontry who at that time owned a vineyard in Chambolle-Musigny in Burgundy, where Crème de Cassis (blackcurrant cream) invented

Blackcurrants were first of all used to make Ratafia de Cassis (a sweet blackcurrant aperitif drink). In the earlier years blackcurrants were macerated in wine and then added eau de vie (a distilled beverage) and sugar.

It was more rotgut than liqueur, it was not until 1841 that a fruit-liqueur maker in Dijon started making a blackcurrant liqueur (also known as cassis), by not using wine and eau de vie and by replacing them with “good taste” (neutral) alcohol, so as to change the flavour and the aroma of the blackcurrants.

In the 1900s, Edmond Briottet started running the firm set up by Demontry. His father-in-law Jules Theuriet, who had premises at 12 Rue Berlier in Dijon – who was also a wine trader – sold Briottet his company. the two businesses became one.

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 Dijon Crème de Cassis and started concentrating on the latter.

1920 Oak barrels gave way to concrete vats.

1923 "Cassis de Dijon" officially made an appellation (a protected name)

Given the success of the “white wine-cassis” drink and the fact that more and more people were drinking it, very quickly the limitations of Dijon Cassis became clear. Dijon fruit-liqueur makers then understood that regulations were required in order that their know-how be protected.

Thus, in 1923 the Dijon Court of Appeal acknowledged their expertise in laying down that “Dijon Cassis” had to be made in the city of Dijon.

In 1925 the Court of Appeal’s decision was confirmed by the Court of Cassation.

The election in 1945 of Canon Kir as Deputy Mayor, a legendary figure in French political life, contributed to the renown of Dijon Cassis. The Canon popularised the “white wine-cassis” drink, which had for a long time been served at receptions in Dijon City Hall.

More and more companies started producing cassis

Given the growing vogue for Dijon Cassis, more and more companies began producing cream of cassis. At that time about twenty or so firms were producing Dijon Cassis.

2010

6th generation

Claire and Vincent Briottet joined the family business.

Geographical indication status awarded to Dijon cassis

Logo de l'indication géographique du Cassis de Dijon Following several years of work, in 2012 Dijon Cassis was granted geographical indication status (published in the French Official Gazette in August 2013).

Geographical indication – or IG – is a European sign which came into being in 2008 as regards spirits. The sign provides a guarantee to consumers that one or more of a given product’s characteristics arise out of its geographical origin. The sign also ensures that the name “Dijon Cassis” is protected throughout the European Union.

As is the case for all products which carry marks relating to quality and origin, checks carried out by independent bodies enable it to be ensured that rules regarding the correct production area and the correct production particulars are complied with.

The last four concrete vats dating back to the 1920s were dismantled and replaced with made-to-measure stainless steel vats.

Cremes / Liqueurs

The difference between creams and liqueurs arises out of the proportion of sugar employed -- a liqueur contains 100 grammes of sugar per litre 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 litre.

Menthe Verte  -  21%, Green Mint Liqueur

Briottet's Peppermint Liqueur is produced by distilling mint leaves -- mainly peppermint leaves -- and then by adding some fine sugar. It is pure, well-balanced and very refreshing.

It gives off a wonderful scent.

Crème de Peche
Peach Cream

Cellars: £22.75

Suggestive serve

To be drunk as an aperitif with a dry white wine such as Aligoté, with a sparkling wine or straight with an ice cube.

Let's try the famous cocktail

"Sex on the beach" : 3 cl vodka, 3 cl de Crème de Pêche Briottet, 6 cl pineapple juice, 6 cl cranberry juice,

2 cl Crème de Pêche Briottet, 3 cl Rum, 5 cl Guava juice

Country: France

Region: Dijon - Burgundy

Producer: Maison Briottet - Edward Briottet

Style: Crème

Allergens: Not known

Bottle size: 70cl

abv: 18.0%

Product information:

History

Cachet de cire de la maison Briottet a former wine trading company, was established in 1836 by James Demontry who at that time owned a vineyard in Chambolle-Musigny in Burgundy, where Crème de Cassis (blackcurrant cream) invented

Blackcurrants were first of all used to make Ratafia de Cassis (a sweet blackcurrant aperitif drink). In the earlier years blackcurrants were macerated in wine and then added eau de vie (a distilled beverage) and sugar.

It was more rotgut than liqueur, it was not until 1841 that a fruit-liqueur maker in Dijon started making a blackcurrant liqueur (also known as cassis), by not using wine and eau de vie and by replacing them with “good taste” (neutral) alcohol, so as to change the flavour and the aroma of the blackcurrants.

In the 1900s, Edmond Briottet started running the firm set up by Demontry. His father-in-law Jules Theuriet, who had premises at 12 Rue Berlier in Dijon – who was also a wine trader – sold Briottet his company. the two businesses became one.

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 Dijon Crème de Cassis and started concentrating on the latter.

1920 Oak barrels gave way to concrete vats.

1923 "Cassis de Dijon" officially made an appellation (a protected name)

Given the success of the “white wine-cassis” drink and the fact that more and more people were drinking it, very quickly the limitations of Dijon Cassis became clear. Dijon fruit-liqueur makers then understood that regulations were required in order that their know-how be protected.

Thus, in 1923 the Dijon Court of Appeal acknowledged their expertise in laying down that “Dijon Cassis” had to be made in the city of Dijon.

In 1925 the Court of Appeal’s decision was confirmed by the Court of Cassation.

The election in 1945 of Canon Kir as Deputy Mayor, a legendary figure in French political life, contributed to the renown of Dijon Cassis. The Canon popularised the “white wine-cassis” drink, which had for a long time been served at receptions in Dijon City Hall.

More and more companies started producing cassis

Given the growing vogue for Dijon Cassis, more and more companies began producing cream of cassis. At that time about twenty or so firms were producing Dijon Cassis.

2010

6th generation

Claire and Vincent Briottet joined the family business.

Geographical indication status awarded to Dijon cassis

Logo de l'indication géographique du Cassis de Dijon Following several years of work, in 2012 Dijon Cassis was granted geographical indication status (published in the French Official Gazette in August 2013).

Geographical indication – or IG – is a European sign which came into being in 2008 as regards spirits. The sign provides a guarantee to consumers that one or more of a given product’s characteristics arise out of its geographical origin. The sign also ensures that the name “Dijon Cassis” is protected throughout the European Union.

As is the case for all products which carry marks relating to quality and origin, checks carried out by independent bodies enable it to be ensured that rules regarding the correct production area and the correct production particulars are complied with.

The last four concrete vats dating back to the 1920s were dismantled and replaced with made-to-measure stainless steel vats.

Cremes / Liqueurs

The difference between creams and liqueurs arises out of the proportion of sugar employed -- a liqueur contains 100 grammes of sugar per litre 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 litre.

Crème de Pêche  - 18% -  Peach Cream

Briottet's Peach Cream (18% alcohol) is a timeless favourite which you should always have to hand!

Menthe Blanche
Peppermint Liqueur

Cellars: £21.50

Suggestive serve

The "Cool Kiss" cocktail: 3 cl of vodka, 2 cl of Briottet Peppermint Liqueur, 0.5 cl of Blue Curacao.

Pour the ingredients into a glass. Pour the contents of the glass into your mouth and use them as mouthwash for 10 seconds before swallowing and breathing in deeply, with your mouth only slightly open.

Country: France

Region: Dijon - Burgundy

Producer: Maison Briottet - Edward Briottet

Style: Crème

Allergens: Not known

Bottle size: 70cl

abv: 24.0%

Product information:

History

Cachet de cire de la maison Briottet a former wine trading company, was established in 1836 by James Demontry who at that time owned a vineyard in Chambolle-Musigny in Burgundy, where Crème de Cassis (blackcurrant cream) invented

Blackcurrants were first of all used to make Ratafia de Cassis (a sweet blackcurrant aperitif drink). In the earlier years blackcurrants were macerated in wine and then added eau de vie (a distilled beverage) and sugar.

It was more rotgut than liqueur, it was not until 1841 that a fruit-liqueur maker in Dijon started making a blackcurrant liqueur (also known as cassis), by not using wine and eau de vie and by replacing them with “good taste” (neutral) alcohol, so as to change the flavour and the aroma of the blackcurrants.

In the 1900s, Edmond Briottet started running the firm set up by Demontry. His father-in-law Jules Theuriet, who had premises at 12 Rue Berlier in Dijon – who was also a wine trader – sold Briottet his company. the two businesses became one.

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 Dijon Crème de Cassis and started concentrating on the latter.

1920 Oak barrels gave way to concrete vats.

1923 "Cassis de Dijon" officially made an appellation (a protected name)

Given the success of the “white wine-cassis” drink and the fact that more and more people were drinking it, very quickly the limitations of Dijon Cassis became clear. Dijon fruit-liqueur makers then understood that regulations were required in order that their know-how be protected.

Thus, in 1923 the Dijon Court of Appeal acknowledged their expertise in laying down that “Dijon Cassis” had to be made in the city of Dijon.

In 1925 the Court of Appeal’s decision was confirmed by the Court of Cassation.

The election in 1945 of Canon Kir as Deputy Mayor, a legendary figure in French political life, contributed to the renown of Dijon Cassis. The Canon popularised the “white wine-cassis” drink, which had for a long time been served at receptions in Dijon City Hall.

More and more companies started producing cassis

Given the growing vogue for Dijon Cassis, more and more companies began producing cream of cassis. At that time about twenty or so firms were producing Dijon Cassis.

2010

6th generation

Claire and Vincent Briottet joined the family business.

Geographical indication status awarded to Dijon cassis

Logo de l'indication géographique du Cassis de Dijon Following several years of work, in 2012 Dijon Cassis was granted geographical indication status (published in the French Official Gazette in August 2013).

Geographical indication – or IG – is a European sign which came into being in 2008 as regards spirits. The sign provides a guarantee to consumers that one or more of a given product’s characteristics arise out of its geographical origin. The sign also ensures that the name “Dijon Cassis” is protected throughout the European Union.

As is the case for all products which carry marks relating to quality and origin, checks carried out by independent bodies enable it to be ensured that rules regarding the correct production area and the correct production particulars are complied with.

The last four concrete vats dating back to the 1920s were dismantled and replaced with made-to-measure stainless steel vats.

Cremes / Liqueurs

The difference between creams and liqueurs arises out of the proportion of sugar employed -- a liqueur contains 100 grammes of sugar per litre 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 litre.

Menthe Blanche -  24%, Peppermint Liqueur

Briottet's Peppermint Liqueur is produced by distilling mint leaves -- mainly peppermint leaves -- and then by adding some fine sugar. It is pure, well-balanced and very refreshing. It gives off a wonderful scent.

Crème de Framboise
Raspberry Liqueur

Cellars: £22.00

Suggestive serve

You can drink it straight, with ice, or with a dry or sparkling white wine.

Country: France

Region: Dijon - Burgundy

Producer: Maison Briottet - Edward Briottet

Style: Crème

Allergens: Not known

Bottle size: 70cl

abv: 18.0%

Product information:

History

Cachet de cire de la maison Briottet a former wine trading company, was established in 1836 by James Demontry who at that time owned a vineyard in Chambolle-Musigny in Burgundy, where Crème de Cassis (blackcurrant cream) invented

Blackcurrants were first of all used to make Ratafia de Cassis (a sweet blackcurrant aperitif drink). In the earlier years blackcurrants were macerated in wine and then added eau de vie (a distilled beverage) and sugar.

It was more rotgut than liqueur, it was not until 1841 that a fruit-liqueur maker in Dijon started making a blackcurrant liqueur (also known as cassis), by not using wine and eau de vie and by replacing them with “good taste” (neutral) alcohol, so as to change the flavour and the aroma of the blackcurrants.

In the 1900s, Edmond Briottet started running the firm set up by Demontry. His father-in-law Jules Theuriet, who had premises at 12 Rue Berlier in Dijon – who was also a wine trader – sold Briottet his company. the two businesses became one.

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 Dijon Crème de Cassis and started concentrating on the latter.

1920 Oak barrels gave way to concrete vats.

1923 "Cassis de Dijon" officially made an appellation (a protected name)

Given the success of the “white wine-cassis” drink and the fact that more and more people were drinking it, very quickly the limitations of Dijon Cassis became clear. Dijon fruit-liqueur makers then understood that regulations were required in order that their know-how be protected.

Thus, in 1923 the Dijon Court of Appeal acknowledged their expertise in laying down that “Dijon Cassis” had to be made in the city of Dijon.

In 1925 the Court of Appeal’s decision was confirmed by the Court of Cassation.

The election in 1945 of Canon Kir as Deputy Mayor, a legendary figure in French political life, contributed to the renown of Dijon Cassis. The Canon popularised the “white wine-cassis” drink, which had for a long time been served at receptions in Dijon City Hall.

More and more companies started producing cassis

Given the growing vogue for Dijon Cassis, more and more companies began producing cream of cassis. At that time about twenty or so firms were producing Dijon Cassis.

2010

6th generation

Claire and Vincent Briottet joined the family business.

Geographical indication status awarded to Dijon cassis

Logo de l'indication géographique du Cassis de Dijon Following several years of work, in 2012 Dijon Cassis was granted geographical indication status (published in the French Official Gazette in August 2013).

Geographical indication – or IG – is a European sign which came into being in 2008 as regards spirits. The sign provides a guarantee to consumers that one or more of a given product’s characteristics arise out of its geographical origin. The sign also ensures that the name “Dijon Cassis” is protected throughout the European Union.

As is the case for all products which carry marks relating to quality and origin, checks carried out by independent bodies enable it to be ensured that rules regarding the correct production area and the correct production particulars are complied with.

The last four concrete vats dating back to the 1920s were dismantled and replaced with made-to-measure stainless steel vats.

Cremes / Liqueurs

The difference between creams and liqueurs arises out of the proportion of sugar employed -- a liqueur contains 100 grammes of sugar per litre 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 litre.

Crème de Framboise  -  18%, Raspberry Liqueur

Briottets Raspberry liquor (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.

Crème à la Fraise des Bois
Wild Strawberry Liqueur

Cellars: £21.50

Suggestive serve

Strawberry Daiquiri -  2 cl of Briottet Wild Strawberry Cream, 5 cl of White Rum, 3 cl of lemon juice, 0.5 cl of sugar, and a half-cup of strawberries. Mix all of the ingredients in a blender with crushed ice.

Country: France

Region: Dijon - Burgundy

Producer: Maison Briottet - Edward Briottet

Style: Crème

Allergens: Not known

Bottle size: 70cl

abv: 18.0%

Product information:

History

Cachet de cire de la maison Briottet a former wine trading company, was established in 1836 by James Demontry who at that time owned a vineyard in Chambolle-Musigny in Burgundy, where Crème de Cassis (blackcurrant cream) invented

Blackcurrants were first of all used to make Ratafia de Cassis (a sweet blackcurrant aperitif drink). In the earlier years blackcurrants were macerated in wine and then added eau de vie (a distilled beverage) and sugar.

It was more rotgut than liqueur, it was not until 1841 that a fruit-liqueur maker in Dijon started making a blackcurrant liqueur (also known as cassis), by not using wine and eau de vie and by replacing them with “good taste” (neutral) alcohol, so as to change the flavour and the aroma of the blackcurrants.

In the 1900s, Edmond Briottet started running the firm set up by Demontry. His father-in-law Jules Theuriet, who had premises at 12 Rue Berlier in Dijon – who was also a wine trader – sold Briottet his company. the two businesses became one.

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 Dijon Crème de Cassis and started concentrating on the latter.

1920 Oak barrels gave way to concrete vats.

1923 "Cassis de Dijon" officially made an appellation (a protected name)

Given the success of the “white wine-cassis” drink and the fact that more and more people were drinking it, very quickly the limitations of Dijon Cassis became clear. Dijon fruit-liqueur makers then understood that regulations were required in order that their know-how be protected.

Thus, in 1923 the Dijon Court of Appeal acknowledged their expertise in laying down that “Dijon Cassis” had to be made in the city of Dijon.

In 1925 the Court of Appeal’s decision was confirmed by the Court of Cassation.

The election in 1945 of Canon Kir as Deputy Mayor, a legendary figure in French political life, contributed to the renown of Dijon Cassis. The Canon popularised the “white wine-cassis” drink, which had for a long time been served at receptions in Dijon City Hall.

More and more companies started producing cassis

Given the growing vogue for Dijon Cassis, more and more companies began producing cream of cassis. At that time about twenty or so firms were producing Dijon Cassis.

2010

6th generation

Claire and Vincent Briottet joined the family business.

Geographical indication status awarded to Dijon cassis

Logo de l'indication géographique du Cassis de Dijon Following several years of work, in 2012 Dijon Cassis was granted geographical indication status (published in the French Official Gazette in August 2013).

Geographical indication – or IG – is a European sign which came into being in 2008 as regards spirits. The sign provides a guarantee to consumers that one or more of a given product’s characteristics arise out of its geographical origin. The sign also ensures that the name “Dijon Cassis” is protected throughout the European Union.

As is the case for all products which carry marks relating to quality and origin, checks carried out by independent bodies enable it to be ensured that rules regarding the correct production area and the correct production particulars are complied with.

The last four concrete vats dating back to the 1920s were dismantled and replaced with made-to-measure stainless steel vats.

Cremes / Liqueurs

The difference between creams and liqueurs arises out of the proportion of sugar employed -- a liqueur contains 100 grammes of sugar per litre 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 litre.

Crème à la Fraise des Bois  -  18% alc., Wild Strawberry Liqueur

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.

Crème de Banane
Banana Cream

Cellars: £27.75

Suggestive serve

Ideal for use in cocktails.

Try the "After Sex" cocktail: 3 cl of vodka, 2 cl of Briottet Banana Cream, orange juice, 0.5 cl of Briottet Poppy Liqueur and a pinch of sugar. Put the ingredients into a glass filled with ice cubes and top it up with orange juice.

Country: France

Region: Dijon - Burgundy

Producer: Maison Briottet - Edward Briottet

Style: Crème

Allergens: Not known

Bottle size: 70cl

abv: 25.0%

Product information:

History

Cachet de cire de la maison Briottet a former wine trading company, was established in 1836 by James Demontry who at that time owned a vineyard in Chambolle-Musigny in Burgundy, where Crème de Cassis (blackcurrant cream) invented

Blackcurrants were first of all used to make Ratafia de Cassis (a sweet blackcurrant aperitif drink). In the earlier years blackcurrants were macerated in wine and then added eau de vie (a distilled beverage) and sugar.

It was more rotgut than liqueur, it was not until 1841 that a fruit-liqueur maker in Dijon started making a blackcurrant liqueur (also known as cassis), by not using wine and eau de vie and by replacing them with “good taste” (neutral) alcohol, so as to change the flavour and the aroma of the blackcurrants.

In the 1900s, Edmond Briottet started running the firm set up by Demontry. His father-in-law Jules Theuriet, who had premises at 12 Rue Berlier in Dijon – who was also a wine trader – sold Briottet his company. the two businesses became one.

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 Dijon Crème de Cassis and started concentrating on the latter.

1920 Oak barrels gave way to concrete vats.

1923 "Cassis de Dijon" officially made an appellation (a protected name)

Given the success of the “white wine-cassis” drink and the fact that more and more people were drinking it, very quickly the limitations of Dijon Cassis became clear. Dijon fruit-liqueur makers then understood that regulations were required in order that their know-how be protected.

Thus, in 1923 the Dijon Court of Appeal acknowledged their expertise in laying down that “Dijon Cassis” had to be made in the city of Dijon.

In 1925 the Court of Appeal’s decision was confirmed by the Court of Cassation.

The election in 1945 of Canon Kir as Deputy Mayor, a legendary figure in French political life, contributed to the renown of Dijon Cassis. The Canon popularised the “white wine-cassis” drink, which had for a long time been served at receptions in Dijon City Hall.

More and more companies started producing cassis

Given the growing vogue for Dijon Cassis, more and more companies began producing cream of cassis. At that time about twenty or so firms were producing Dijon Cassis.

2010

6th generation

Claire and Vincent Briottet joined the family business.

Geographical indication status awarded to Dijon cassis

Logo de l'indication géographique du Cassis de Dijon Following several years of work, in 2012 Dijon Cassis was granted geographical indication status (published in the French Official Gazette in August 2013).

Geographical indication – or IG – is a European sign which came into being in 2008 as regards spirits. The sign provides a guarantee to consumers that one or more of a given product’s characteristics arise out of its geographical origin. The sign also ensures that the name “Dijon Cassis” is protected throughout the European Union.

As is the case for all products which carry marks relating to quality and origin, checks carried out by independent bodies enable it to be ensured that rules regarding the correct production area and the correct production particulars are complied with.

The last four concrete vats dating back to the 1920s were dismantled and replaced with made-to-measure stainless steel vats.

Cremes / Liqueurs

The difference between creams and liqueurs arises out of the proportion of sugar employed -- a liqueur contains 100 grammes of sugar per litre 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 litre.

Crème de Banane - 25%, Banana Cream

Made using banana juice our Banana Cream (25% alcohol content) brings out all the aromatic powers of this fruit from the Caribbean.

Crème de Mûre
Blackberry Cream

Cellars: £21.50

Suggestive serve

To be drunk as an aperitif with a dry white wine such as Aligoté, with a sparkling wine or straight with an ice cube.

Country: France

Region: Dijon - Burgundy

Producer: Maison Briottet - Edward Briottet

Style: Crème

Allergens: Not known

Bottle size: 70cl

abv: 18.0%

Product information:

History

Cachet de cire de la maison Briottet a former wine trading company, was established in 1836 by James Demontry who at that time owned a vineyard in Chambolle-Musigny in Burgundy, where Crème de Cassis (blackcurrant cream) invented

Blackcurrants were first of all used to make Ratafia de Cassis (a sweet blackcurrant aperitif drink). In the earlier years blackcurrants were macerated in wine and then added eau de vie (a distilled beverage) and sugar.

It was more rotgut than liqueur, it was not until 1841 that a fruit-liqueur maker in Dijon started making a blackcurrant liqueur (also known as cassis), by not using wine and eau de vie and by replacing them with “good taste” (neutral) alcohol, so as to change the flavour and the aroma of the blackcurrants.

In the 1900s, Edmond Briottet started running the firm set up by Demontry. His father-in-law Jules Theuriet, who had premises at 12 Rue Berlier in Dijon – who was also a wine trader – sold Briottet his company. the two businesses became one.

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 Dijon Crème de Cassis and started concentrating on the latter.

1920 Oak barrels gave way to concrete vats.

1923 "Cassis de Dijon" officially made an appellation (a protected name)

Given the success of the “white wine-cassis” drink and the fact that more and more people were drinking it, very quickly the limitations of Dijon Cassis became clear. Dijon fruit-liqueur makers then understood that regulations were required in order that their know-how be protected.

Thus, in 1923 the Dijon Court of Appeal acknowledged their expertise in laying down that “Dijon Cassis” had to be made in the city of Dijon.

In 1925 the Court of Appeal’s decision was confirmed by the Court of Cassation.

The election in 1945 of Canon Kir as Deputy Mayor, a legendary figure in French political life, contributed to the renown of Dijon Cassis. The Canon popularised the “white wine-cassis” drink, which had for a long time been served at receptions in Dijon City Hall.

More and more companies started producing cassis

Given the growing vogue for Dijon Cassis, more and more companies began producing cream of cassis. At that time about twenty or so firms were producing Dijon Cassis.

2010

6th generation

Claire and Vincent Briottet joined the family business.

Geographical indication status awarded to Dijon cassis

Logo de l'indication géographique du Cassis de Dijon Following several years of work, in 2012 Dijon Cassis was granted geographical indication status (published in the French Official Gazette in August 2013).

Geographical indication – or IG – is a European sign which came into being in 2008 as regards spirits. The sign provides a guarantee to consumers that one or more of a given product’s characteristics arise out of its geographical origin. The sign also ensures that the name “Dijon Cassis” is protected throughout the European Union.

As is the case for all products which carry marks relating to quality and origin, checks carried out by independent bodies enable it to be ensured that rules regarding the correct production area and the correct production particulars are complied with.

The last four concrete vats dating back to the 1920s were dismantled and replaced with made-to-measure stainless steel vats.

Cremes / Liqueurs

The difference between creams and liqueurs arises out of the proportion of sugar employed -- a liqueur contains 100 grammes of sugar per litre 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 litre.

Crème de Mûre  - 18%, Blackberry Cream

To make our Blackberry Cream, we use an ultra-high quality natural flavouring, which comes from blackberries. Then we add anthocyanins -- which are found in grape skin -- to our cream, in order to confer on it its intense colour.

Dijon Crème de Cassis
Blackcurrant Cream

Cellars: £22.00

Suggestive serve

In the traditional way with White wine Aligote grape and crème de cassis

Country: France

Region: Dijon - Burgundy

Producer: Maison Briottet - Edward Briottet

Style: Crème

Allergens: Not known

Bottle size: 70cl

abv: 20.0%

Product information:

History

Cachet de cire de la maison Briottet a former wine trading company, was established in 1836 by James Demontry who at that time owned a vineyard in Chambolle-Musigny in Burgundy, where Crème de Cassis (blackcurrant cream) invented

Blackcurrants were first of all used to make Ratafia de Cassis (a sweet blackcurrant aperitif drink). In the earlier years blackcurrants were macerated in wine and then added eau de vie (a distilled beverage) and sugar.

It was more rotgut than liqueur, it was not until 1841 that a fruit-liqueur maker in Dijon started making a blackcurrant liqueur (also known as cassis), by not using wine and eau de vie and by replacing them with “good taste” (neutral) alcohol, so as to change the flavour and the aroma of the blackcurrants.

In the 1900s, Edmond Briottet started running the firm set up by Demontry. His father-in-law Jules Theuriet, who had premises at 12 Rue Berlier in Dijon – who was also a wine trader – sold Briottet his company. the two businesses became one.

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 Dijon Crème de Cassis and started concentrating on the latter.

1920 Oak barrels gave way to concrete vats.

1923 "Cassis de Dijon" officially made an appellation (a protected name)

Given the success of the “white wine-cassis” drink and the fact that more and more people were drinking it, very quickly the limitations of Dijon Cassis became clear. Dijon fruit-liqueur makers then understood that regulations were required in order that their know-how be protected.

Thus, in 1923 the Dijon Court of Appeal acknowledged their expertise in laying down that “Dijon Cassis” had to be made in the city of Dijon.

In 1925 the Court of Appeal’s decision was confirmed by the Court of Cassation.

The election in 1945 of Canon Kir as Deputy Mayor, a legendary figure in French political life, contributed to the renown of Dijon Cassis. The Canon popularised the “white wine-cassis” drink, which had for a long time been served at receptions in Dijon City Hall.

More and more companies started producing cassis

Given the growing vogue for Dijon Cassis, more and more companies began producing cream of cassis. At that time about twenty or so firms were producing Dijon Cassis.

2010

6th generation

Claire and Vincent Briottet joined the family business.

Geographical indication status awarded to Dijon cassis

Logo de l'indication géographique du Cassis de Dijon Following several years of work, in 2012 Dijon Cassis was granted geographical indication status (published in the French Official Gazette in August 2013).

Geographical indication – or IG – is a European sign which came into being in 2008 as regards spirits. The sign provides a guarantee to consumers that one or more of a given product’s characteristics arise out of its geographical origin. The sign also ensures that the name “Dijon Cassis” is protected throughout the European Union.

As is the case for all products which carry marks relating to quality and origin, checks carried out by independent bodies enable it to be ensured that rules regarding the correct production area and the correct production particulars are complied with.

The last four concrete vats dating back to the 1920s were dismantled and replaced with made-to-measure stainless steel vats.

Cremes / Liqueurs

The difference between creams and liqueurs arises out of the proportion of sugar employed -- a liqueur contains 100 grammes of sugar per litre 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 litre.

Dijon Crème de Cassis  -  20%  Blackcurrant Crème

As is the case with all of Crèmes de Cassis (blackcurrant creams), for  Crème de Cassis 20% only the most prestigious variety of blackcurrant -- the "Noir de Bourgogne" (black Burgundy, literally) variety, is used,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. This Crème de Casse with 20% alcohol content is a top-of-the-range due to the very high percentage of blackcurrant it contains. This flagship product and one of Brottot’s  best-selling product, out of all of their products. The 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.

Crème de Myrtille
Blueberry Cream

Cellars: £21.50

Suggestive serve

To be drunk as an aperitif with a dry white wine such as Aligoté, with a sparkling wine or straight with an ice cube.

Or a "Belle Hélène cocktail" : 6 cl pear juice, 3 cl Crème de Myrtille Briottet, 1 cl lime juice; Enjoy

Country: France

Region: Dijon - Burgundy

Producer: Maison Briottet - Edward Briottet

Style: Crème

Allergens: Not known

Bottle size: 70cl

abv: 20.0%

Product information:

History

Cachet de cire de la maison Briottet a former wine trading company, was established in 1836 by James Demontry who at that time owned a vineyard in Chambolle-Musigny in Burgundy, where Crème de Cassis (blackcurrant cream) invented

Blackcurrants were first of all used to make Ratafia de Cassis (a sweet blackcurrant aperitif drink). In the earlier years blackcurrants were macerated in wine and then added eau de vie (a distilled beverage) and sugar.

It was more rotgut than liqueur, it was not until 1841 that a fruit-liqueur maker in Dijon started making a blackcurrant liqueur (also known as cassis), by not using wine and eau de vie and by replacing them with “good taste” (neutral) alcohol, so as to change the flavour and the aroma of the blackcurrants.

In the 1900s, Edmond Briottet started running the firm set up by Demontry. His father-in-law Jules Theuriet, who had premises at 12 Rue Berlier in Dijon – who was also a wine trader – sold Briottet his company. the two businesses became one.

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 Dijon Crème de Cassis and started concentrating on the latter.

1920 Oak barrels gave way to concrete vats.

1923 "Cassis de Dijon" officially made an appellation (a protected name)

Given the success of the “white wine-cassis” drink and the fact that more and more people were drinking it, very quickly the limitations of Dijon Cassis became clear. Dijon fruit-liqueur makers then understood that regulations were required in order that their know-how be protected.

Thus, in 1923 the Dijon Court of Appeal acknowledged their expertise in laying down that “Dijon Cassis” had to be made in the city of Dijon.

In 1925 the Court of Appeal’s decision was confirmed by the Court of Cassation.

The election in 1945 of Canon Kir as Deputy Mayor, a legendary figure in French political life, contributed to the renown of Dijon Cassis. The Canon popularised the “white wine-cassis” drink, which had for a long time been served at receptions in Dijon City Hall.

More and more companies started producing cassis

Given the growing vogue for Dijon Cassis, more and more companies began producing cream of cassis. At that time about twenty or so firms were producing Dijon Cassis.

2010

6th generation

Claire and Vincent Briottet joined the family business.

Geographical indication status awarded to Dijon cassis

Logo de l'indication géographique du Cassis de Dijon Following several years of work, in 2012 Dijon Cassis was granted geographical indication status (published in the French Official Gazette in August 2013).

Geographical indication – or IG – is a European sign which came into being in 2008 as regards spirits. The sign provides a guarantee to consumers that one or more of a given product’s characteristics arise out of its geographical origin. The sign also ensures that the name “Dijon Cassis” is protected throughout the European Union.

As is the case for all products which carry marks relating to quality and origin, checks carried out by independent bodies enable it to be ensured that rules regarding the correct production area and the correct production particulars are complied with.

The last four concrete vats dating back to the 1920s were dismantled and replaced with made-to-measure stainless steel vats.

Cremes / Liqueurs

The difference between creams and liqueurs arises out of the proportion of sugar employed -- a liqueur contains 100 grammes of sugar per litre 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 litre.

Crème de Myrtille  - 18% - Blueberry Cream

Our Blueberry Cream (18% alcohol) has all the soft and sweet savours of blueberries.

Liqueur de Caramel
à la fleur de sel

Cellars: £24.50

Suggestive serve

An ideal digestif (after-dinner drink) liqueur, to be drunk chilled.

You could also try the "B52 Revisited" cocktail: 3 cl of Curacao Triple Sec, 3 cl of Briottet Caramel Liqueur, 3 cl of Briottet Coffee Liqueur. Pour the ingredients into a glass via the back of a spoon, starting with the coffee liqueur, then the caramel liqueur and lastly the triple sec. Light up the triple sec for one minute, then get your straw in there and drink it down in one go!

Country: France

Region: Dijon - Burgundy

Producer: Maison Briottet - Edward Briottet

Style: Crème

Allergens: Not known

Bottle size: 70cl

abv: 18.0%

Product information:

History

Cachet de cire de la maison Briottet a former wine trading company, was established in 1836 by James Demontry who at that time owned a vineyard in Chambolle-Musigny in Burgundy, where Crème de Cassis (blackcurrant cream) invented

Blackcurrants were first of all used to make Ratafia de Cassis (a sweet blackcurrant aperitif drink). In the earlier years blackcurrants were macerated in wine and then added eau de vie (a distilled beverage) and sugar.

It was more rotgut than liqueur, it was not until 1841 that a fruit-liqueur maker in Dijon started making a blackcurrant liqueur (also known as cassis), by not using wine and eau de vie and by replacing them with “good taste” (neutral) alcohol, so as to change the flavour and the aroma of the blackcurrants.

In the 1900s, Edmond Briottet started running the firm set up by Demontry. His father-in-law Jules Theuriet, who had premises at 12 Rue Berlier in Dijon – who was also a wine trader – sold Briottet his company. the two businesses became one.

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 Dijon Crème de Cassis and started concentrating on the latter.

1920 Oak barrels gave way to concrete vats.

1923 "Cassis de Dijon" officially made an appellation (a protected name)

Given the success of the “white wine-cassis” drink and the fact that more and more people were drinking it, very quickly the limitations of Dijon Cassis became clear. Dijon fruit-liqueur makers then understood that regulations were required in order that their know-how be protected.

Thus, in 1923 the Dijon Court of Appeal acknowledged their expertise in laying down that “Dijon Cassis” had to be made in the city of Dijon.

In 1925 the Court of Appeal’s decision was confirmed by the Court of Cassation.

The election in 1945 of Canon Kir as Deputy Mayor, a legendary figure in French political life, contributed to the renown of Dijon Cassis. The Canon popularised the “white wine-cassis” drink, which had for a long time been served at receptions in Dijon City Hall.

More and more companies started producing cassis

Given the growing vogue for Dijon Cassis, more and more companies began producing cream of cassis. At that time about twenty or so firms were producing Dijon Cassis.

2010

6th generation

Claire and Vincent Briottet joined the family business.

Geographical indication status awarded to Dijon cassis

Logo de l'indication géographique du Cassis de Dijon Following several years of work, in 2012 Dijon Cassis was granted geographical indication status (published in the French Official Gazette in August 2013).

Geographical indication – or IG – is a European sign which came into being in 2008 as regards spirits. The sign provides a guarantee to consumers that one or more of a given product’s characteristics arise out of its geographical origin. The sign also ensures that the name “Dijon Cassis” is protected throughout the European Union.

As is the case for all products which carry marks relating to quality and origin, checks carried out by independent bodies enable it to be ensured that rules regarding the correct production area and the correct production particulars are complied with.

The last four concrete vats dating back to the 1920s were dismantled and replaced with made-to-measure stainless steel vats.

Cremes / Liqueurs

The difference between creams and liqueurs arises out of the proportion of sugar employed -- a liqueur contains 100 grammes of sugar per litre 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 litre.

Liqueur de Caramel à la fleur de sel ,

18%, Caramel Liqueur with Fleur de Sel ( flower of the sea - sea salt)

This Caramel Liqueur combines the comfy softness of caramel with the characteristic note that fleur de sel confers on it. The recipe - which employs cream - will take you back to the flavours of yesteryear. It is just as much a special treat as Briottet Chocolate Liqueur.

Cranberry Liqueur

Cellars: £21.50

Suggestive serve

To be had after a meal poured over ice cream, or in cocktails. To be drunk very cool.

It works well in combination with a splash of Campari and crémant (sparkling French white wine).

Country: France

Region: Dijon - Burgundy

Producer: Maison Briottet - Edward Briottet

Style: Crème

Allergens: Not known

Bottle size: 70cl

abv: 18.0%

Product information:

History

Cachet de cire de la maison Briottet a former wine trading company, was established in 1836 by James Demontry who at that time owned a vineyard in Chambolle-Musigny in Burgundy, where Crème de Cassis (blackcurrant cream) invented

Blackcurrants were first of all used to make Ratafia de Cassis (a sweet blackcurrant aperitif drink). In the earlier years blackcurrants were macerated in wine and then added eau de vie (a distilled beverage) and sugar.

It was more rotgut than liqueur, it was not until 1841 that a fruit-liqueur maker in Dijon started making a blackcurrant liqueur (also known as cassis), by not using wine and eau de vie and by replacing them with “good taste” (neutral) alcohol, so as to change the flavour and the aroma of the blackcurrants.

In the 1900s, Edmond Briottet started running the firm set up by Demontry. His father-in-law Jules Theuriet, who had premises at 12 Rue Berlier in Dijon – who was also a wine trader – sold Briottet his company. the two businesses became one.

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 Dijon Crème de Cassis and started concentrating on the latter.

1920 Oak barrels gave way to concrete vats.

1923 "Cassis de Dijon" officially made an appellation (a protected name)

Given the success of the “white wine-cassis” drink and the fact that more and more people were drinking it, very quickly the limitations of Dijon Cassis became clear. Dijon fruit-liqueur makers then understood that regulations were required in order that their know-how be protected.

Thus, in 1923 the Dijon Court of Appeal acknowledged their expertise in laying down that “Dijon Cassis” had to be made in the city of Dijon.

In 1925 the Court of Appeal’s decision was confirmed by the Court of Cassation.

The election in 1945 of Canon Kir as Deputy Mayor, a legendary figure in French political life, contributed to the renown of Dijon Cassis. The Canon popularised the “white wine-cassis” drink, which had for a long time been served at receptions in Dijon City Hall.

More and more companies started producing cassis

Given the growing vogue for Dijon Cassis, more and more companies began producing cream of cassis. At that time about twenty or so firms were producing Dijon Cassis.

2010

6th generation

Claire and Vincent Briottet joined the family business.

Geographical indication status awarded to Dijon cassis

Logo de l'indication géographique du Cassis de Dijon Following several years of work, in 2012 Dijon Cassis was granted geographical indication status (published in the French Official Gazette in August 2013).

Geographical indication – or IG – is a European sign which came into being in 2008 as regards spirits. The sign provides a guarantee to consumers that one or more of a given product’s characteristics arise out of its geographical origin. The sign also ensures that the name “Dijon Cassis” is protected throughout the European Union.

As is the case for all products which carry marks relating to quality and origin, checks carried out by independent bodies enable it to be ensured that rules regarding the correct production area and the correct production particulars are complied with.

The last four concrete vats dating back to the 1920s were dismantled and replaced with made-to-measure stainless steel vats.

Cremes / Liqueurs

The difference between creams and liqueurs arises out of the proportion of sugar employed -- a liqueur contains 100 grammes of sugar per litre 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 litre.

Cranberry Liqueur , 18%

Evergreen dwarf shrubs or trailing vines from North America are better known as cranberries. Cranberry shrubs or vines grow in acidic bogs throughout the cooler regions of the northern hemisphere and produce small, very acidulous and slightly tart berries. This Cranberry Liqueur retains the slightly acidulous taste of the fruit.