A 180th anniversary product made with a mix of two indispensable products of our region Burgundy: Crème de Cassis de Dijon and Marc de Bourgogne.
For our Crème de Cassis 20% we use the most prestigious blackcurrant variety: the “Noir de Bourgogne”. The berries we use are harvested exclusively in Burgundy, France.
We macerate our berries in water and French neutral alcohol for about 2 months. Certainly, it’s the best way to extract all flavours. Subsequently, the alcohol-containing juice obtained is called infusion. Then, we add to the infusion white French sugar.
On the other hand, our Vieux Marc de Bourgogne AOC is the result of distillation of brandies. That brandies are made from grape marc from the prestigious Côte de Nuits and Côte de Beaune wine-growing areas. In order to produce a very special Burgundian marc brandy, we age it minimum 5 years in French oak barrels with capacities of 228 liters (Burgundy barrels) in our old cellar.
In other words, Mêlé Cassis Briottet is the perfect mix between roundness of cassis and the real taste of Terroir of Marc de Bourgogne. Above all, it’s a real Burgundian after-dinner drink. Indeed, Mêlé Cassis appeared in the 1870’s and was popular in the 19th century but finally disappeared on Burgundian tables.
Vincent and Claire Briottet wanted to honor their great grand-parents who enjoyed this “digestif” at the end of a meal. I addition, it allows people to rediscover this typical Burgundian product.