Briottet Tres Vieux Marc de Bourgogne is a pomace brandy, that is a brandy made from the leftovers from the winemaking (grape skins, pips and any flesh) in Burgundy. Most wine-making regions and countries make a brandy of this type, the most famous would probably have to be Grappa from Italy. In France, as well as Marc de Bourgogne, other well-known Marcs include Marc de Champagne and Marc d’Alsace.
Maison Briottet is a family business, founded in 1836. Originally, the family were primarily negociants of Burgundy wine, involved with ageing, blending, bottling and selling the wines. Following the development of the blanc cassis aperitif (white wine with Crème de Cassis), the company progressively focused its activities on producing fruit crèmes, liqueurs, brandies and marcs de Bourgogne. Briottet Vieux Marc de Bourgogne is produced from the distillation of grape pomace from grapes growing in the Côte de Nuits and Côte de Beaune regions.
The pomace for Briottet Tres Vieux Marc de Bourgogne has been destalked and subsequently fermented. Whilst not lacking in aromatic qualities the results tend to be bigger, richer, rounder and fatter than other pomace brandies (Marc de Champagne, Marc d’Alsace). Briottet Tres Vieux Marc de Bourgogne is aged for 10 years in new 228 litre oak barrels. The minium ageing for Marc is 2 years, and Tres Vieux is must be at least 10 years. This long ageing period produces a relatively smooth, soft brandy, much more elegant than younger Marcs. The result is a good roundness and typical taste of the terroir.
The rather excellent French cheese Epoisses is made by washing the rind in Marc de Bourgogne!