Griottines are wild sour cherries macerated in liquor and Kirsch. At each stage of their manufacture, the most advanced know-how and techniques follow one another to give you the best of nature.
\nIn 1955, Claude Peureux, then at the head of Distilleries Peureux, launched sour cherries for use by chocolate makers. But it was really in the 80s with Pierre Baud that Griottines will see the light of day. In 2003, Bernard Baud took over from his father, Pierre Baud, and gave Griottines all their credentials with its emblematic red box and its characteristic jar.
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