Briottet Creme de Cassis de Dijon Double (Blackcurrant Liqueur) 20% 70cl

Description

Briottet Creme de Cassis de Dijon Double is a blackcurrant liqueur made by Maison Briottet.

Maison Briottet is a family business, founded in 1836, and has been run by the 6th generation of the Briottet family, Claire and Vincent, since 2014. The Maison is located in the centre of the town of Dijon in the Burgundy wine-growing region. Originally, the family were negociants of Burgundy wine, involved with ageing, blending, bottling and selling the wines. Following the development, and massive popularity of the Blanc Cassis Aperitif (white wine with Crème de Cassis also known as a Kir), in the 1900s, the company progressively focused its activities on producing fruit crèmes, liquors, brandies and Marcs de Bourgogne.

Maison Briottet maintains a very high level of quality. It is the selection of the ripest fruit, locally sourced where possible, from the most suitable cultivars that provides for the finest flavours. The first step on the ladder in the process is contracting the right growers to produce the finest, best quality, ripe fruit. Then, at the headquarters, the fruits undergo carefully observed maceration with very pure neutral alcohol and blending with the correct proportion of sugars to achieve the balance between fruit flavour, sweetness, acidity and alcohol to create top of the range crèmes and liqueurs.

Briottet are rightly famous for producing the finest Creme de Cassis. Years ago the family chose the unique Noir de Bourgogne Blackcurrent variety as it produces the finest aromas and depth of flavour. For the last 20 years three farmers have exclusively supplied the blackcurrants, which make the Briottet Creme de Cassis de Dijon.

Creme de Cassis de Dijon is more regulated, limited geographically and must have minimum of 400g of sugar per litre compared to standard Creme de Cassis. Creme de Cassis de Dijon must also contain at least 25% of the Noir de Bourgogne blackcurrant variety. The blackcurrant berries are macerated in a water and alcohol solution for about 10 weeks. Maceration gives the best result to extract all flavours from that berries. 

Bottled at a higher abv of 20% than the standard.