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This 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. 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 Creme de Cassis (blackcurrant liqueur).
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