Briottet Liqueur de Rhubarbe is a fantastically fruity and tangy rhubarb liqueur made in Dijon, France.
Maison Briottet is a traditional French liqueur house founded in 1836 in Burgundy as a wine negociant but, through the years, has developed into an artisan liqueur producer that focuses on fruit crème liqueurs, premium liqueurs, brandies and Marc de Bourgogne. This family distillery is currently led by Gérard Briottet, the fourth generation of his family to head the heritage liqueur business.
Briottet is are very high-quality artisanal liqueur producer. They have contracts with many growers and are always searching for the ripest fruit and the best varieties with which to make their craft liqueurs. After all, the fruit is the starting point and the most important ingredient in the creation of their gourmet liqueur products.
This Dijon distillery only uses traditional, time-consuming methods of maceration, with very pure neutral alcohol and blending with the correct amount of sugar, which helps to create the balanced fruit liqueurs and crèmes they are famous for. They do not use any artificial colours or flavourings in their handcrafted liqueur production.
Briottet Liqueur de Rhubarbe is made from a 2 month maceration of green and red rhubarb, which gives this rhubarb liqueur its unique flavour and light pink colour. It is then slightly sweetened and bottled at 18% ABV.
Quite simply, this is like drinking liquid, sweet rhubarb. It has a very pretty, delicate, light pink colour.
The nose is powerful, evocative of freshly cut rhubarb and sweet, rhubarb confit – there is nothing remotely artificial about this.
The palate is again full and sweet, rounded but with good acidity. It is very sherbert-y and reminiscent of rhubarb and custard boiled sweets, if anyone remembers those. It is very long-lasting.
Perhaps a bit much to drink on its own, but perhaps straight from the freezer or over the ice, it will be very good.
Some people pour it over vanilla ice cream for a simple, quick, but delicious pudding. Perhaps the most common use, apart from cocktails, see below, is to use it with a white wine, preferably sparkling, to make a “Rhubarb Kir”.
Combine rhubarb syrup, lime juice, and gin in a cocktail shaker filled with ice. Shake for 10 seconds and strain into a glass. Top with the soda water. Serve with a lime slice.
Stir, then strain into a chilled cocktail glass and garnish with a sugar-dipped rhubarb stalk.
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