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Where and how to buy Briottet liqueurs?

First, you will find our products in delicatessens or at a wine shop all over France. Do not hesitate to contact us to find the nearest wine shop: briottet@briottet.fr.
However, don’t look for us in supermarkets, you won’t find us!

Indeed, we can mix the cartons with several fragrances or bottle sizes.

Not yet! By the way, the online sales part is only for France.
In the meantime, it is maybe possible to find our products on the Internet in your own country.

If you come to Dijon, we can sell directly to you. Nevertheless, we don’t have real shop so please send us an email or call us before.
On top of that, minimum order from us is 6 bottles. If it’s too much, no worries, we have several customers close to us.

Please send us a request by e-mail or telephone. Then we will tell you the nearest point of sale.
Tel : + 33 3 80 66 18 59
Mail : briottet@briottet.com

In this respect, we thank you for sending us a request by e-mail or phone.  On top of that, specify your place of residence.
Tel : +33 3 80 66 18 59
Mail : briottet@briottet.com

We are a small team of 7 people to produce, bottle and market everywhere in France and abroad. We don’t have our own shop.
It is however possible to order directly from the company by 6 bottles minimum. It is preferable to call us before: 03 80 66 18 59. Please note that we do not accept credit cards.

That is to say, we would love to! Nevertheless, we are not equipped or qualified to receive the public, sorry…
Don’t hesitate to follow us on Facebook or Instagram

Yes, we can customize your labels.
Actually, we can add for example your logo in black and white, the names of the bride and groom, the date…
Contact us on : briottet@briottet.fr

All you need to know about liqueurs

What is a Liqueur?

When we talk about alcoholic beverages, we generally distinguish between wines on one side and spirits on the other. The liquor is part of the great family of spirits as well as cognacs or gins for example.

To be called Liqueur, the drink must comply with a number of rules. All these rules are defined by a European regulation.

The important thing to remember about a liquor is that it is an alcoholic beverage with at least 15% alcohol. A liquor is always sweet. The general rule is that a liqueur must contain at least 100g of sugar per litre.

What is the difference between a liqueur and a syrup?

The difference between a liquor and a syrup is mainly the presence of alcohol or not. A liquor is always alcoholic. While a syrup is always without alcohol. Thus, for pregnant women or children, drinking a liquor is prohibited because of the presence of alcohol. It is then necessary to prefer a syrup for small or future mothers.

Another difference: in general, a syrup contains more sugar than a liqueur. Indeed, a syrup must contain at least 55% of sweetening matter (white sugar, refined sugar, dextrose, honey, etc.). While a liquor must contain minimum 100g of sugar per liter.

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

What is the difference between a liqueur and a cream?

A cream is a liquor, but a liquor is not necessarily a cream. You don’t understand anything anymore? Don’t panic, we explain.

To begin with, we must know that in the family of spirits, there are liqueurs. And in the family of liquors there are fruit creams or cream. The specificity of creams is to impose a minimum sugar level of 250 g per liter. When the liquor imposes a minimum sugar level of 100g per litre. So all fruit creams are always liquors. But liqueurs are not always creams, have you followed?

So you’re inferring that when you see the term “cream of …”, the product will be sweeter than a “liquor of …”. Yes, but no! From the moment there is at least 250g of sugar per liter, the liquorist then has the choice to call it liqueur or cream. Indeed, the drink respects both definitions. More than a choice of the liquorist, it is often a use. For example, at Briottet, we have a Manzana Verde. In the recipe, we put 300 grams of sugar per litre. So we could call it: Apple Cream. But our consumers are used to the term Manzana Verde, Liqueur. We chose to follow what our customers expected.

In summary, a liquor must have at least 100g of sugar per litre. While a cream must contain 250 grams of sugar per litre minimum. It would be almost too simple if there were no exception! And yes, the Crème de Cassis is the exception. To be called Crème de Cassis, the recipe must contain 400g of minimum sugar as specified in the legislation. Below, we will talk about Liqueur de Cassis. On the other hand, do not think that Cassis liqueur always has less sugar than Crème de Cassis. Again, from the moment there is at least 400g of sugar, the liquorist has the choice to call it Cream or Liqueur!

To conclude on the question of the difference between cream and liqueur. Do not rely (too mcuh) on the term written on the label thinking that it will be better or worse or too sweet. As a liquorist, we add sugar when necessary. Blackcurrant is a perfect example. Yes, sugar is important. Simply because we use a lot of blackcurrants! The fruit is very acidic so sugar counterbalances acidity. Every liqueur recipe has a specific sugar dosage. Our goal is always to find balance in our liquors.

While the wine improves over time, a liquor will not improve over time. And even worse: there is a good chance that the liquor will lose a lot of taste over time. And yes, in the case of liqueurs, the freshly made liquor will be the best.

To best preserve the liquor, we have three tips:

  1. keep liquors cool, away from light and heat.
  2. favour large bottles. In small containers, liqueurs evolve faster.
  3. do not store! Buy what you consume in the year.

Know that even an unopened bottle deteriorates over time. In addition, in small bottles, the liquor is less well preserved. So you understand our advice better.

While for open bottles, know that liqueurs keep even better in the refrigerator. Especially for blackcurrant cream or raspberry cream, the action of the cold allows to preserve the pretty natural color.

However, we do not put a consumption limit date on bottles. Indeed, after more than a year, the liquor is not unfit for consumption, but it has lost flavor. So, you can still drink the liquor but it’s less good. You now understand why we do not put a vintage on the bottles. This would encourage our customers to keep our products for a long time when ultimately it would be less tasty!

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

If you ask Claire or Vincent Briottet what is the best liquor? The answer is simple: the best liquor is blackcurrant cream. Is it because they fell in when they were little?

Yet at Briottet, more than sixty liqueurs are made. Blackcurrant cream is powerful, aromatic, tasty and as pleasant alone as accompanied. Just with an ice cube, it reveals its full range of flavors. While for the aperitif, associated with a good dry white wine, the blackcurrant-white delights the most refractory. For more than ten years, it has even been a hit in cocktail.

After saying which is the best liqueur remains completely subjective of course. We can only advise to taste (in moderation!) to find which one you like the most. If blackcurrant cream is not your cup of tea, try blood vine peach. Tell us about it!

Briottet is often referred to as the Briottet distillery. So, we thought it was an interesting question to answer. Indeed, at Briottet, we are liquors maker! For the simple reason that the job of liquors maker is to make liqueurs. While a distillery distills. To distill, you have to have a still. Many kinds of stills exist such as traditional stills, column stills or stills in Bain-Marie…

Distillery and liquors maker are not opposed either. It is quite possible to make a liquor through a still. Just add to the brandy obtained sugar and certainly a little water to lower the alcoholic degree.

To make blackcurrant cream, for example, we use maceration. Maceration is adding neutral alcohol to the fruit. The fruit is not distilled in a still. Then it is necessary to allow time to act so that the maceration allows to extract all the aromas of the fruit.

Can’t find the answers to your questions? Contact us.