Briottet's know-how with Creme de cassis

Artisanal Production

Handcrafted Made In France.

Briottet has been working with the same producers from the Socofruit cooperative in Beaune for over thirty years. All our blackcurrants are harvested in Burgundy. We only work with the best variety of blackcurrant, ‘Noir de Bourgogne’, which has unrivalled aromatic and taste qualities.

Take a behind-the-scenes look at the Noir de Bourgogne blackcurrant harvest, just a few kilometres from Dijon in Burgundy.

Selection of the best fruit

Briottet Crème de Cassis de Dijon is made by hand in our workshop in the heart of Dijon. The blackcurrant berries are harvested in the Côte d’Or.

A heritage company in the heart of Dijon

Since 1836, our Crème de Cassis de Dijon has been made by hand in our workshop in the centre of Dijon in Burgundy.

Since 2018, Maison Briottet has been awarded the ‘Living Heritage Company’ label. This is a mark of recognition from the French government, set up to distinguish French companies with excellent craft skills. This label brings together manufacturers committed to the high performance of their craft and their product.

How to make a liqueur?

1. Fruit

Careful selection of the best blackcurrant berries is essential. A large quantity of good fruit goes a long way to ensuring the quality of the liqueur.

2. Maceration

The berries are macerated for around 2 months in neutral French over-fine alcohol and water. Maceration is generally the most widely used technique for making liqueurs.

3. Racking

The first juice, also known as ‘virgin juice’, is then taken from the vat. The fruit is pressed to obtain the second juice: the press juice. This is filtered to remove impurities. We then blend the juices to obtain the ‘blackcurrant infusion’.

4. Addition of sugar

To finalise the liqueur, we add French white granulated sugar to the infusion. It takes several hours for the sugar to dissolve in the infusion. Tadaammmm! The liqueur is now ready for tasting!

5. Bottling

The resulting liqueur is quickly bottled. And yes, ageing liqueurs is strongly discouraged! We then bottle the large formats on our bottling line. Smaller sizes are generally bottled by hand, as in the old days.

6. Labelling

Like bottling, labelling is done by machine for large formats. For other containers, we often do the labelling by hand and to order. Some bottle models are also waxed by hand.

The team

At Briottet, this may come as a surprise to some, but we’re a team of just 8 people! Quite an efficient team, don’t you think! 😉

We’re still based at our historic premises on rue Berlier, in the heart of Dijon. And we do all our production on site! We have no secondary sites.

To make our liqueurs, we have a cellar master. He makes the liqueurs every day and handles the fruit macerations.

To bottle the large formats, we have two people on the bottling line.

One person is in charge of bottling and labelling all the small formats.

Then there’s someone who we call our ‘Swiss Army knife’. In other words, he’s the one who’s going to give everyone a helping hand as and when they need it.

On the administrative side, we have an assistant who handles orders and logistics.

Finally, the managers share the other duties. Vincent Briottet looks after production and quality. Claire Briottet handles sales, management/accounting, communications and HR.

A small company with a versatile, responsive team to serve our customers as well as possible!