Crème de Cassis de Dijon, the flagship of Briottet’s production, is produced exclusively from the blackcurrant variety Noir de Bourgogne.
After macerating the fruit in alcohol for two months they obtain a colourful aromatic juice that releases the full flavour.Gold medal at Drinks Business Liqueur Masters 2011. Wine Enthusiast: “Best buy!”
– As a thirst-quencher with water and crushed ice.
– As an aperitif with white or red wine, champagne, vermouths, in cocktails, Kir or Kir Royal
– Straight, as a digestive, or with marc de Bourgogne, cognac, rhum, vodka, etc..
– In cooking, melon with crème de Cassis de Dijon, in patés, for pouring over ice cream, vacherins, pears (pears à la Dijonnaise : vanilla ice cream, pears in syrup, with crème de Cassis de Dijon poured over).