Chartreuse

The origins of Chartreuse the famously emerald green liqueur date back to 1605 when the Chartreuse monks in Vauvert received a gift – a manuscript for an “elixir of long life”. This recipe was eventually followed in 1737 then slightly adapted to be a milder type of beverage in 1764 - this beverage was Green Chartreuse. Since then they have also created Yellow Chartreuse which is a sweeter version. Chartreuse is still made by the monks today and the exact method of making the product remains shrouded in mystery. However we do know that the process is much the same as it has been for 250 years; the necessary 130 herbs are delivered to the distillery in Voiron where only the two monks and the two laymen helping them may enter the herbs are macerated in alcohol and then distilled before being slowly aged in oak casks.