Sour cherries and black cherries are macerated separately with their skins and stones in extra fine alcohol. After a number of weeks in the cool darkness of the tanks, the fruit has impregnated the liquid with its aroma and colour. By blending these different types of cherry Briottet obtains a bouquet that releases its roundness mixed with the taste of its stone and the freshness of the cherry picked from the orchard.

The Crème de Cerise is delicious served with white wines, crémants and champagnes, or it can be included in a number of cocktails.