The sour cherries & the black cherries are put to macerate separately with their skins & stones in extra fine alcohol. After a number of weeks in the cool darkness of the tanks, the fruit has impregnated the liquid with its aroma & colour. By blending these different types of cherry Briottet obtain a bouquet that ideally releases its roundness mixed with the taste of its stone & the freshness of the cherry picked from the orchard. Briottet's Creme de Cerise is delicious served with white wines, cremants & champagnes, or it can be included in a number of cocktails.