Briottet Liqueurs

Heiress of a wine house, the house was created in 1836. In the 1900s, faced with the growing popularity of the «blanc-cassis» aperitif, Edmond Briottet gradually abandoned wine trading to focus on the manufacture of Crème de Cassis. Since then, generations of Briottet have succeeded each other and the range of liqueurs has been enriched with about sixty references.

Originally, Briottet was not yet called Briottet. It was not until the early 20th century that Edmond was born. Indeed, the story begins with wine. And yes, in Burgundy, nothing surprising. In 1836, the company is a wine house created by James Demontry. The latter owns vineyards in Chambolle-Musigny.

We had to wait until the creation of the Crème de Cassis in 1841 to initiate the turn of liqueurs. Before that date, the product we know today did not exist. We were talking about ratafia of blackcurrant is to say a mixture of strong alcohol with blackcurrant juice. It is Auguste Denis Lagoutte who has the idea of macerating the blackcurrant berries in neutral alcohol. The origin of blackcurrant cream is Dijon. It has become very popular, particularly thanks to the rise of blackcurrant-white. So much so that at the end of the 19th century, the liquorist activity came to complete the activity of the wine house.

Edmond Briottet came into the business at the beginning of the 20th century. He took over the business from his father-in-law Jules Theuriet. The wine and liquorist business coexisted for several decades.

In parallel, in the 1940s, the wine business was stopped. The liqueurs business was sufficiently developed. Now, efforts are focused solely on blackcurrant cream and other liqueurs such as Guignolet.

The reputation of the house is based on the Crème de Cassis. This is explained by an history of more than a century and a know-how transmitted from generation to generation.