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The liqueur itself is a bit on the murky side but I can live with this, especially as it is used mostly in mixes. To be drunk as a digestive, this Corsican liqueur with its gourmet notes will be perfect to end a hearty meal.The combination of the finest ingredients and the expertise enables the producers at Edmond Briottet to produce liqueurs and creams of the highest quality.

In the kitchen of our gracious host, we were presented with an assortment of drinks that were all made completely on the property by the caring hands of the groundskeeper. Much simpler and quicker is a chestnut liqueur – in this instance I used large imported ones – 30 of which are easier to peel than 100 tiny native specimens. Both delicate and sweet, this chestnut liqueur releases all the flavour of this fruit of yesteryear. On a good day I can fill a couple of pockets, but mostly it will take a week to find enough to do anything with.The driver will input your year of birth into their device and may then require an ID check to complete the age verification process. Surprise your loved ones or friends by serving Briottet Chestnut liqueur with Gentian (like Ciane from Maison GUY), poured over ice liqueur (vanilla or chestnut), or some melon. I tried a chestnut sour as a variant of an amaretto sour (just chestnut liqueur and lemon juice), and it was good, if a bit sweet for my taste.

If nothing works, you could pour it on ice cream or pound cake, serve it neat after dinner to those with a sweet tooth. Produced exclusively from hand-picked Corsican chestnuts from the neighbouring hills of the estate, they are then slowly dried in an oven and peeled before being immersed in alcohol where they macerate for many weeks. After filtering, you can add the peeled chestnuts back into a portion of the mixture and blend to make a cream liqueur. That night we were privileged to join our host for dinner, and for evening prayer in their beautiful home chapel.In the event of any safety concerns or for any other information about a product please carefully read any instructions provided on the label or packaging and contact the manufacturer. I happen to love mead and this tastes like a blend of the best mead and roast chestnuts; absolutely gorgeous. Take chestnut flour; it's useful for making chestnut macaroons, florentines and, since it adds flavour instead of taking it away as flour tends to do, I use it in a roux when making sauces and soups.

We offer more than 60 different liqueurs, from the real classics - raspberry liqueur, cherry liqueur, vine peach liqueur, blackberry liqueur- to the most original - rhubarb liqueur, hibiscus green tea liqueur, ginger liqueur, bergamot liqueur.To calculate the overall star rating and percentage breakdown by star, we don’t use a simple average.