Blackcurrants: a Burgundian treasure to be harvested without delay
Contrary to popular belief, blackcurrants are not harvested in the same way as grapes. In Burgundy, the blackcurrant season is in full swing right now. The year 2026 marks a historic milestone. Indeed, the 2026 blackcurrant harvest is the earliest on record. As sweltering temperatures set in, Burgundian growers must act quickly to pick this delicate fruit before it loses its aroma or dries out in the sun.
Climate change is no longer a distant possibility, but a tangible reality. This year, the blackcurrants have ripened several weeks early. This is yet another sign of how our environment is changing. At Maison Briottet, we monitor these changes closely to guarantee impeccable quality, year after year.
Two blackcurrant varieties, one standard: the Noir de Bourgogne
In Burgundy, two blackcurrant varieties dominate the orchards:
– The Blackdown: robust and productive, it offers high yields.
– The Noir de Bourgogne: rarer, more aromatic, and above all, best suited to the production of exceptional liqueurs. Its berries, which are smaller and more concentrated in flavour, make it a prized ingredient… but also a more expensive one, as its yields are significantly lower than those of the Blackdown.
At Maison Briottet, the choice is clear: we select exclusively the Noir de Bourgogne. Why? Because quality knows no compromise.
A blackcurrant harvest under close scrutiny
With temperatures frequently exceeding 30°C in mid-June, growers must redouble their efforts to harvest the blackcurrants at their peak of ripeness. Harvesting too late could compromise the quality of the berries, whilst harvesting too early would deprive the fruit of its full aromatic potential.
Our commitment? To work hand in hand with local farmers such as the Socofruits cooperative. The aim is to pick the blackcurrants at the ideal moment, then process them swiftly in our workshops in Dijon. From the blackcurrant berry to the bottle, every step counts in preserving the intensity and complexity of the aromas for which our Dijon crème de cassis is renowned.
Why choose a Briottet blackcurrant liqueur?
- 100% Noir de Bourgogne: a variety renowned for its unique aromatic profile.
- Local sourcing: a short supply chain that supports the Burgundian economy and reduces our carbon footprint.
- ‘100% Côte-d’Or’ label: proof of our regional roots and our high standards.
- Artisanal expertise: a carefully controlled maceration process for exceptional liqueurs.
- 100% under the ‘Cassis de Dijon’ Geographical Indication: all Briottet blackcurrant crèmes comply with the specifications of the ‘Cassis de Dijon’ GI, a mark of quality regulated by the INAO.
In conclusion: Blackcurrants – a Burgundian way of life
The 2026 blackcurrant harvest in Burgundy serves as a poignant reminder: the climate is changing, and with it, our traditions. But at Briottet, we adapt our methods without ever compromising on what defines our identity: excellence, local sourcing, and respect for the produce.
So, the next time you savour a Briottet blackcurrant liqueur, remember: behind every sip lies the history of a region, the work of passionate growers, and the commitment of a company that puts quality above all else.
Discover our range of blackcurrant liqueurs and let yourself be swept away by the soul of Burgundy.
📌 Key facts
- Blackcurrants are harvested from mid-June in Burgundy, well before the grape harvest.
- 2026: a historically early harvest due to global warming.
- Briottet uses Noir de Bourgogne, the most aromatic variety of blackcurrant, sourced entirely from the Côte-d’Or.