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Established in 1836 by Edmond Briottet and located in Dijon, France, Briottet’s Crème de Melon is made by macerating fresh melons in beet neutral alcohol.
Maison Briottet is a family business, founded in 1836 by Edmond Briottet. Originally, the family were primarily Burgundy wine négociants but following the development of the...
Made from melons from Honduras and China, which are macerated in alcohol in the company's facilities in Dijon, and boasts that no preservatives or "other such commercial...
As the name suggests, this liqueur is made from the slow maceration of Spanish green melons in beet neutral alcohol.
A "subtle" and yet "powerful" taste of watermelon, says Monin.
Boasting a slow (10-12 week) maceration of watermelon.
Many view the rules surrounding the production of cognac as being outdated, but due to tradition they have so far been generally accepted. However, one
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