Jules Theuriet (1848 - 1912), a wine trader, had his premises at 12 Rue Berlier in Dijon, the firm’s current site.
He had a daughter – Juliette Theuriet – who married Antoine “Edmond” Briottet. Edmond managed the Theuriet business from 1912. He kept the name Theuriet, but started using the name Briottet as the primary name for the business. Apart from his wine trading business, he started producing Crème de Cassis (blackcurrant liqueur).
Today the 6th generation, Vincent and Claire Briottet, continue the family tradition of making high-quality, artisanal cremes and liqueurs.
Crème de Cassis de Dijon is produced exclusively from the famous “Noir de Bourgogne” variety of black currant which must be grown in Dijon. Since 2015, Crème de Cassis de Bourgogne is a protected geographic indication (IGP), signifying local origin, higher quantity of berries used, and high quality of production.
The berries, macerated in alcohol for two months, the result is a deeply-colored full-flavored aromatic liqueur.
Creme de Cassis is perfect for creating cocktails, cooking or dessert. Try it poured generously over a serving of French Vanilla ice cream.
95 points / Finalist / Extraordinary / Ultimate Recommendation / Great Value
“Resembles a porto from a very hot vintage; the stemy/viny opening perfume is right on the mark with just the right amount of pulpy bitterness and ripe fruit. The palate entry is sensationally silky, ripe, sweet, and fruity. The aftertaste is infinitely long, satiny, ripe, concentrated to the point of being jammy, and completely gratifying. Crème de Cassis doesn’t come any better than this; a masterpiece.”
Paul Pacult, The Spirit Journal, 2004
96 -100 points. Best Buy
“In the mouth, it’s silky, ripe, fruity, concentrated and jammy. Finishes long and satiny.”
Wine Enthusiast, 2012
Our Creme de Framboise (18% alcohol) is made by macerating raspberries. The raspberries are soaked in a water-alcohol solution for a minimum period of two months. This enables all the finesse of the small berries to be extracted.
White sugar is then added to the infusion obtained and this elegant Creme de Framboise is the result.
“The entry is tart, then the flavor goes stunningly fresh, ripe, and sweet by midpalate, the aftertaste is long, lush, ripe, and concentrated. The balance of acidity, ripeness, fruit, and alcohol are amazing; a clinic in fruit liqueur production.”
Paul Pacult, The Spirit Journal
“The Briottet Crème de Framboise tastes and smells exactly like just-picked raspberries. The liqueur has a silky texture, medium-body and is like drinking the best the summer has to offer.”
Jules Theuriet Creme de Pêche (18% alcohol) is a timeless favorite which you should always have on hand!
Creme de Pêche is perfect drunk as an aperitif with a dry white wine such as Aligoté, with a sparkling wine or straight with an ice cube.
“Like a fresh, juicy peach in a bottle, this French wild peach liqueur distills the finer points of the fruit, with an aroma of ripe and dried peaches; almost nonexistent alcohol burn and natural, not-too-sweet flavor. Juicy peach and apricot notes balance a slight nuttiness and pleasantly tangy tannic element, easing into a honey finish with a slight bitterness. We can think of more than a few applications for this unusual cordial, from an accompaniment for simple desserts like almond cookies to a tea toddy or a classic-inspired cocktail.”
“The stunning appearance is an orange/ topaz/bronze color -- excellent purity; the opening nosing picks up tart notes of peach peel and bramble. The palate entry is peachy, sweet, ripe and focused. The finish is long, very clean, more tart than sweet, and tasty.”
F. Paul Pacult, Spirit Journal
“For a more vivid peach experience you would have to walk through an orchard and snag the ripe fruit from the limb.” “Even then it would be a close call. The honey-colored Briottet Crème de Pêche has a rich, delightful bouquet of treeripened peaches. The liqueur is well balanced without a trace of cloying sweetness. Its finish is luxurious and leaves you wanting more.”