Cachet de cire de la maison Briottet a former wine trading company, was established in 1836 by James Demontry who at that time owned a vineyard in Chambolle-
where Crème de Cassis (blackcurrant cream) invented
Blackcurrants were first of all used to make Ratafia de Cassis (a sweet blackcurrant aperitif drink). In the earlier years blackcurrants were macerated in wine and then added eau de vie (a distilled beverage) and sugar.
It was more rotgut than liqueur, it was not until 1841 that a fruit-
In the 1900s, Edmond Briottet started running the firm set up by Demontry. His father-
Given the growing popularity of the ""white wine-
1920 Oak barrels gave way to concrete vats.
1923 "Cassis de Dijon" officially made an appellation (a protected name)
Given the success of the “white wine-
Thus, in 1923 the Dijon Court of Appeal acknowledged their expertise in laying down that “Dijon Cassis” had to be made in the city of Dijon.
In 1925 the Court of Appeal’s decision was confirmed by the Court of Cassation.
The election in 1945 of Canon Kir as Deputy Mayor, a legendary figure in French political life, contributed to the renown of Dijon Cassis. The Canon popularised the “white wine-
More and more companies started producing cassis
Given the growing vogue for Dijon Cassis, more and more companies began producing cream of cassis. At that time about twenty or so firms were producing Dijon Cassis.
Claire and Vincent Briottet joined the family business.
Geographical indication status awarded to Dijon cassis
Logo de l'indication géographique du Cassis de Dijon Following several years of work, in 2012 Dijon Cassis was granted geographical indication status (published in the French Official Gazette in August 2013).
Geographical indication – or IG – is a European sign which came into being in 2008 as regards spirits. The sign provides a guarantee to consumers that one or more of a given product’s characteristics arise out of its geographical origin. The sign also ensures that the name “Dijon Cassis” is protected throughout the European Union.
As is the case for all products which carry marks relating to quality and origin, checks carried out by independent bodies enable it to be ensured that rules regarding the correct production area and the correct production particulars are complied with.
The last four concrete vats dating back to the 1920s were dismantled and replaced with made-
Cremes / Liqueurs
The difference between creams and liqueurs arises out of the proportion of sugar employed -
The exception that proves the rule is Dijon Crème de Cassis, which contains a minimum of 400 grammes of sugar per litre.
Crème de Cacao Ambré -
A complex process which entails the alcoholic extraction of the main flavours of whole roasted cocoa beans means that the cocoa taste is retained. A hint of Bourbon vanilla is the only other main ingredient used in Briottet’s Dark Cocoa Liquor.