Spirits · Dijon, Burgundy
Edmond Briottet
A sixth-generation Dijon house known for crème de cassis and fruit liqueurs.
- Founded
- 1836
- Founded by
- James Demontry
- Based in
- Dijon, Burgundy
Making it since
1836
Their story
Maison Briottet is run today by siblings Vincent and Claire Briottet, the sixth generation, from a compact production space on Rue Berlier in the old center of Dijon. The city is widely credited as the birthplace of crème de cassis, and the family has been making it for generations.
The business began in 1836 as a wine trading house founded by vineyard owner James Demontry. Edmond Briottet later took over and gave the house its name, and by 1949 his son Andre was focused entirely on crème de cassis. Gérard Briottet joined in 1977 and handed the company to his children, who came on in 2010.
How it's made
Blackcurrants come from just four growers in the Côte d'Or and are macerated with neutral spirit, water and sugar in stainless steel tanks. The wider range uses fruit from further afield, such as wild peaches from near Beaune, Chilean raspberries and Italian bergamot, each macerated to keep the fruit's character.
Why we carry them
We think a bottle of Briottet cassis is the best reason to make a real Kir at home. The other fruit crèmes are worth exploring for spritzes and desserts.
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