Founded in 1836 as a negociant business, the family business of Maison Briottet gradually moved its focus to producing fruit crèmes, liquors, brandies and marcs de Bourgogne.

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The current managing director, Gérard Briottet, represents the fourth generation, and maintains the traditions started by his great grandfather, Edmond Briottet, of exclusively selling to the traditional sector of wine shops, delicatessens, hotels, bars and restaurants.

Maison Briottet maintains a very high level of quality. It is the selection of the ripest fruit from the most suitable cultivars that provides for the finest flavours; therefore contracting the right growers to produce the correct fruit is the first step on the ladder. Subsequently, properly 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 create these excellent crèmes.

Maceration is strictly controlled. First, the fruit is carefully checked and then lightly crushed to allow the alcohol to penetrate right to the heart of the berries. Then the fruit is added to the maceration vats where it rests for up to 75 days as the maximum flavour is extracted. During this period, a number of processes – part of the Briottet secret recipe – are carried out to ensure the resulting infusion is as homogeneous as possible. Finally, a pure sugar solution is carefully blended with different proportions of the infusion and bottled to ensure no oxidation can occur.


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