Established in 1836 and still owned and run by the Briottet family, the range of fruit liqueurs has increased to a little over 60 flavours today. This is very much still a small business employing just 7 people. Based in Dijon in eastern France, the family take great care to source natural, local fruits wherever possible. These liqueurs taste of the fruit they are supposed to; they’re macerated for 10 weeks in alcohol and water before any sugar is added.
Fun fact: There is a difference between “crème” and “liqueur”. A liqueur contains at least 100g of sugar per litre, whereas a crème has 250g.