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The world-famous Creme de Cassis
Region Borgogna (Francia)
Foundation Year 1836
Address Briottet, 12 rue Berlier - 21000 Dijon, France

The Briottet Maison is a family-run establishment that is famous worldwide for the production of Crème de Cassis de Dijon, other fruit creams and high-quality artisanal liqueurs. Established back in 1836, Maison Briottet has been producing traditional French products for six generations, carefully preserving a legacy that is based on the ancient expertise of Dijon's master liqueur-makers. Originally, the company was mainly involved in the production and marketing of wines. It was only in the early 1900s, with the rise of the "blanc-cassis" aperitif trend, that the Maison decided to gradually abandon the wine sector and focus on the production of the famous Crème de Cassis de Dijon. Today, it is still the spearhead of a range that includes around 60 different fruit creams.

The Crème de Cassis of the Briottet Maison is still produced in the company's own laboratory in the heart of the town of Dijon, following the old artisanal methods. The success of this product is based on a careful selection of the best cassis fruits of the prized 'Noir de Bourgogne' variety, which are picked exclusively in the region. For around 20 years, Briottet has been working with the Socofruit producers' cooperative in the Beaune region to procure the raw material, guaranteeing excellent, ripe and aromatically rich fruit. The production process has remained unchanged over the centuries and still follows ancient traditions to ensure the authentic taste of real Crème de Cassis. This attention to quality was rewarded in 2018 with the "Entreprise du Patrimoine Vivant" award, which is reserved for French companies that stand out for their artisanal excellence.

The production of Crème de Cassis begins with a rigorous selection of the best fruits, which are macerated for around two months in a hydro-alcoholic solution to completely and delicately extract all the aromas. The juice is then removed and the fruit is pressed to obtain the second pressing juice, which is filtered and added to the first to create the final cassis infusion. White sugar is then added and the liqueur is left to rest to allow it to blend perfectly. The juice is then ready to be bottled. It is best enjoyed immediately to fully appreciate its fresh and fruity fragrance.

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