For the Dijon Crème de Cassis 20%, Briottet uses the most prestigious blackcurrant variety: the Noir de Bourgogne variety. The berries are harvested exclusively in Burgundy in France.
The blackcurrant berries are macerated in a water and alcohol solution for about 10 weeks, in order that all of their flavor to be extracted. The alcohol-containing juice thus obtained is called an infusion. Then, French white sugar is added to obtain this “crème” de cassis.