Discover Frequently Asked Questions about Maison Briottet

What is a Liqueur?

When we talk about alcoholic beverages, we generally distinguish between wines and spirits. Liqueur belongs to the large family of spirits, along with cognacs and gins, for example.

To be called a liqueur, the drink must comply with a certain number of rules. These are defined by European regulations.

The most important thing to remember about a liqueur is that it is an alcoholic beverage with a minimum alcohol content of 15%. A liqueur is always sweetened. The general rule is that a liqueur must contain at least 100 grams of sugar per liter.

What’s the difference between a liqueur and a syrup?

The difference between a liqueur and a syrup lies mainly in the presence or absence of alcohol. A liqueur is always alcoholic. A syrup, on the other hand, is always alcohol-free. So, for pregnant women or children, drinking a liqueur is forbidden because of the presence of alcohol. In this case, a syrup is preferable for toddlers or expectant mothers.

Another difference is that syrups generally contain more sugar than liqueurs. In fact, a syrup must contain at least 55% sugar (white sugar, refined sugar, dextrose, honey, etc.). A liqueur, on the other hand, must contain at least 100g of sugar per liter.

If we come back to the Briottets, only the liqueurs are part of the know-how perpetuated by the 6th generation.

To find out more about syrups

What’s the difference between a liqueur and a cream?

A cream is a liqueur, but a liqueur is not necessarily a cream. Are you confused? Don’t worry, we’ll explain.

To begin with, you need to know that in the spirits family, there are liqueurs. And within the family of liqueurs, there are creams or fruit creams. The specificity of crèmes is that they require a minimum sugar content of 250 grams per liter. Liqueurs, on the other hand, have a minimum sugar content of 100 grams per liter. So all fruit creams are still liqueurs. But liqueurs are not always creams, you follow?

So you deduce that when you see the term “Crème de…”, the product will be sweeter than a “Liqueur de…”. But no! As long as there are at least 250 grams of sugar per liter, the liqueur maker has the choice of calling it a liqueur or a cream. In fact, the drink complies with both definitions. More than a choice on the part of the liqueur maker, this is often a matter of custom. For example, at Briottet, we have a Manzana Verde. In the recipe, we use 300 grams of sugar per liter. So we could call it Crème de Pomme. But our consumers are used to the term Manzana Verde, Liqueur. We chose to follow our customers’ expectations.

In short, a liqueur must contain a minimum of 100 grams of sugar per liter. A cream, on the other hand, must contain a minimum of 250 grams of sugar per liter. It would be almost too simple if there weren’t an exception! And yes, Crème de Cassis is the exception. To be called Crème de Cassis, the recipe must contain a minimum of 400g of sugar, as stipulated by law. Below that, it’s called Liqueur de Cassis. However, don’t think that Liqueur de Cassis always contains less sugar than Crème de Cassis. Once again, as long as there are at least 400 g of sugar, the liqueur-maker has the choice of calling it Crème or Liqueur!

To conclude on the question of the difference between crème and liqueur. Don’t rely (too much) on the term written on the label, thinking that it’s going to be better or worse or too sweet. As a liqueur maker, we add sugar when necessary. Blackcurrant is a perfect example. Yes, the amount of sugar is important. Simply because we use so much blackcurrant! The fruit is very acidic, so the sugar counterbalances the acidity. For us, each liqueur recipe has a specific sugar dosage. Our aim is always to achieve balance in our liqueurs.

Whereas wine improves with age, a liqueur will not improve with time. And even worse: chances are the liqueur will lose much of its taste over time. And yes, in the case of liqueurs, the freshly made liqueur will be the best.

To enjoy liqueur at its best, we have three tips:

1. store liqueurs in a cool place, away from light and heat.
2. prefer large bottles. In small containers, liqueurs evolve more quickly.
3. DON’T STORE! Buy what you use during the year.

Even unopened bottles deteriorate over time. What’s more, in small bottles, liqueur doesn’t keep as well. So you understand our advice.

As for opened bottles, liqueurs keep even better in the fridge. In the case of crème de cassis and crème de framboise in particular, the action of the cold preserves the lovely natural color.

For all that, we don’t put a use-by date on the bottles. In fact, after more than a year, the liqueur is not unfit for consumption, but it has lost its flavor. So you can still drink the liqueur, but it’s not as good. Now you understand why we don’t put a vintage on the bottles. It would encourage our customers to keep our products for a long time, but in the end they would be less tasty!

Pssst, and if you ever have a liqueur that’s lost a little flavor, maybe you can try it in the kitchen?

If you ask Claire or Vincent Briottet which is the best liqueur? The answer is simple: the best liqueur is crème de cassis. Is it because they fell into it when they were very young?

Yet Briottet makes over sixty different liqueurs. Crème de cassis is powerful, aromatic, flavorful and as pleasant on its own as it is with food. With just an ice cube, it reveals its full range of flavors. As an aperitif, paired with a good dry white wine, blanc-cassis will delight even the most reluctant. For over a decade, it’s even been all the rage in cocktails.

Of course, it’s completely subjective to say which is the best liqueur. We can only advise you to taste (in moderation!) to find the one you like best. If crème de cassis isn’t your cup of tea, try Wild Bloody Peach. We’d love to hear from you!