he heir to a wine house, our establishment was created in 1836. In the 1900s, faced with the growing popularity of the “blanc-cassis” aperitif, Edmond Briottet gradually abandoned the wine trade to focus on making Crème de Cassis. Since then, generations of Briottets have followed one another and the range of liqueurs has been expanded by around sixty liqueurs
Briottet Creme de Cerise
For the Cherry liqueur with 18% alcohol content, they macerate cherries in neutral acohol and water more than two months. They employ Morello cherries, for their acidity, which is ideal in a liqueur.