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
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Briottet Liqueur de Sureau
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