The manufacturing secretsof Dijon Crème de Cassis

Our Dijon Crème de Cassis is hand-crafted in our manufacturing workshop located in the heart of Dijon from blackcurrant berries harvested in Burgundy.

Baies de Cassis de Bourgogne

Blackcurrant berries100% Burgundy

Maison Briottet has worked with the same producers in the Beaune cooperative for more than 20 years. All our blackcurrant berries come from Burgundy. We selected the variety “Noir de Bourgogne” for its unequalled aromatic and taste qualities.

Recolte-cassis-briottet

Behind the scenes of the Noir de Bourgogne blackcurrant harvest a few miles from Dijon, in Burgundy.

Crafted by handin the heart of Dijon

Since 1836, our Dijon Crème de Cassis has been hand-crafted in our manufacturing workshop in the centre of Dijon in Burgundy. Since 2018, Maison Briottet has been labelled “Entreprise du Patrimoine Vivant” (Living Heritage Company), which is a mark of recognition by the State set up to distinguish French companies with excellent craft skills. This label brings together manufacturers committed to the high performance of their trade and their product.

Savoir faire de la Maison Briottet

The stagesof manufacture

Fruit - Étape de fabrication Briottet
1. Fruit
Careful selection of the best blackcurrant berries is essential. A good quantity of fine fruit largely ensures the quality of the liqueur.
Macération - Étape de fabrication Briottet
2. Maceration
The berries are macerated for about 2 months with neutral French fine alcohol and water. Maceration is generally the most widely used technique for making liqueurs.
Sous-tirage - Étape de fabrication Briottet
3. Racking
The first juice (``virgin juice``) is then taken from the tank. The fruit is pressed to obtain the second juice: pressed juice, which will be filtered to remove impurities. These juices are then blended to become ``the blackcurrant infusion``.
Ajout de sucre - Étape de fabrication Briottet
4. Adding sugar
French crystallised white sugar is finally added to the infusion. It takes several hours to dissolve in the infusion. The liqueur is now ready for tasting.
Embouteillage - Étape de fabrication Briottet
5. Bottling
The liqueur obtained is bottled quickly (ageing is not recommended). Bottling is done by machine for 70 cl or litre formats. The other sizes are generally done by hand.
Étiquetage - Étape de fabrication Briottet
6. Labelling
As with bottling, labelling is done by machine for 70 cl or litre formats. For other containers, labelling is generally done by hand, as per order. Some bottle models are also hand-waxed.
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