Ratafia de Bourgogne Liqueur 70 cl 16% alc.

Ratafia de Bourgogne is a mixture of grape juice, also called "must" and Marc de Bourgogne. In reality, we will speak of "mutation" rather than mixture. That is, we take the grape must before fermenting the juice to add it to the marc. For ratafia Briottet, the recipe is about two-thirds juice to one-third marc.

In general, the Ratafia is very rustic young, but softens over time.

Not having a framed name as a Geographical Indication for example, each house is quite free to develop its own recipe. Thus, from one house to another, the Ratafia de Bourgogne can be completely different. There are many differences in terms of colour, taste or aroma. Therefore, do not expect to find the taste of ratafia from your father-in-law’s friend’s friend;) However, we assure you that it is good!

Did you know that each region of France has its own ratafia with its own specific characteristics? For example, in Champagne, you will taste Ratafia de Champagne, while in the Jura it will be called "Macvin". In Charentes, you will have the Pineau des Charentes based on Cognac, while in Gascony you will taste the Floc de Gascogne made from Armagnac. All are "ratafias", a term that actually defines the mutation of grape must with alcohol. Due to the diversity of regional spirits, you will have (almost) in each region a unique ratafia.

To enjoy it, you don’t need to break your head! Indeed, it will be perfect alone as a well-chilled aperitif! You can also adopt it in the kitchen to deglaze the cooking juices of a pork filet mignon for example.

Finally, it will also have its place in a cocktail: you can be tempted by the Cobbler Aubriot for example.

Consumed fresh, the Ratafia exudes in a unique way the scents of the Bourguignon vineyard. For the Ratafia de Bourgogne, many houses offer it. However, each ratafia has its own character. So, the best is to taste!