In the 1900s, Edmond Briottet started running the firm set up by Demontry. His father-in-law Jules Theuriet, who had premises at 12 Rue Berlier in Dijon – who was also a wine trader – sold Briottet his company. the two businesses became one. Given the growing popularity of the ""white wine-cassis"" aperitif, Edmond Briottet little by little stopped operating as a wine trader and instead switched over gradually to producing Dijon Crème de Cassis and started concentrating on the latter. Since then, each suiccessive generation of the Briottet family has worked at the firm. Blackcurrants were first of all used to make Ratafia de Cassis (a sweet blackcurrant aperitif drink). Our forebears macerated blackcurrants in wine and then added eau de vie (a distilled beverage) and sugar. It was more rotgut than liqueur, it was not until 1841 that a fruit-liqueur maker in Dijon started making a blackcurrant liqueur (also known as cassis), by not using wine and eau de vie and by replacing them with “good taste” (neutral) alcohol, so as to change the flavour and the aroma of the blackcurrants. Six Generations on and Briottet produce a wide array of fruit liqueurs.Read More
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