Briottet Crème de Cerise uses sour cherries (SCHATTEN- MONTMORENCY) and black cherries (BURLAT) that are left to macerate separately with their skins and stones in extra fine alcohol. After a number of weeks in the tanks, the fruit has impregnated the liquid with its aroma and colour. By blending these different types of cherry they obtain freshness, a gorgeous aroma and the subtle flavour of the stone. This Crème de Cerise is delicious served with white and sparkling wines and champagnes, or it can be added to a number of cocktails. Briottet SA. is a family business founded in France in 1836. Initially wine merchants, they later helped develop the aperitif " Blanc Cassis " or Kir, which led to producing regional liqueurs, in particular Crème de Cassis de Dijon, which now represents 60% of their business.
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