Liqueur

As is the case as regards all of our crèmes de cassis, for our Dijon Crème de Cassis 20% we use the most prestigious blackcurrant variety. Indeed, “Noir de Bourgogne” variety (meaning Black of Burgundy). Our berries are harvested exclusively in Burgundy in France. The blackcurrant berries are macerated in a water and alcohol solution for about 10 weeks. Maceration gives the best result to extract all flavours from that berries. The alcohol-containing juice thus obtained is called infusion. Then, we add French white sugar to obtain this crème de cassis. This liqueur is our top-of-the-range blackcurrant liqueur due to its high blackcurrant berries content. It is our flagship product and generates our best sales, out of all of our products. Our ancestral know-how means that we produce premium-quality cassis.

Chambord is the premium black raspberry liqueur with a fine French heritage. A premium brand that commands a premium price and the perfect addition to many different cocktails.

A fresh and fruity raspberry liqueur from Dijon producer Edmond Briottet, Crème de Framboise is made by macerated the fresh fruit in alcohol. The result is a fresh-tasting, aromatic and utterly delicious liqueur.

A scrumptious blueberry liqueur from Dijon-based producer Edmond Briottet. This has a fantastic fresh flavour, and it's great in cocktails, desserts, even Champagne!

A delicious liqueur, of deepest blue. This is made with the dried peel of bitter Curacao oranges. As with all Edmond Briottet liqueurs, this contains all natural, top quality ingredients.

A darkly hued creme de cacao from Edmond Briottet. This is made with cocoa beans from Ghana. This is superb digestif, and goes great with coffee.

Made to an original Latvian recipe, Kummel Mentzendorff is a classic caraway-based liqueur now produced in France by the Loire's famous Combier distillery. Serve chilled to within an inch of its life after a hearty meal.

For our apricot liqueur, we select the most delicious variety of apricot, the “Bergeron” apricot. Harvested in August in the Rhone valley (south of France) we leave the apricots to macerate for several months in a mixture of water and very fine French neutral alcohol.

Big, malty coffee aromas with a vibrant bright fruitiness. Bold espresso balanced with rich chocolate, toasted malt, and vanilla with a hint of juicy, ripe berries. Caramel and raisins give way to a long, strong coffee finish.