Produced by the Carthusian Fathers (monks), the Chartreuse recipe dates back to 1605. The recipe remains a closely-guarded secret; only three of the brothers know the names of the 130 plants and how to blend and distill them. They are also the only ones who know which plants must be macerated to produce the distinctive colour. They alone supervise the slow aging in oak casks over several years.

The monks maintain a simple, prayer-filled life in their ancient monastery. As they have done for centuries, they appoint three brothers who are charged with producing the Chartreuse and keeping the recipe secret, until it is time to pass it on to other brothers.

Tasting notes

Exotic and unusual, this is a unique beverage. Intense perfumed aromas of juniper, pine and herbs. Taste is complex and somewhat spicy.

Rating

Ultimate Beverage Challenge 95 points (Mar 2012) The aromatics are bold offering scents of bark and roots, cedar, coriander, anise, rosemary, jasmine, and thyme with hints of tarragon and green tea. Rich and sweet with a bright peppery balance. A classic.  Wine Enthusiast 96 points (Mar 2007) The bouquet is vibrant, prickly, and displays cedar, coriander, cardamom, aniseed, jasmine, rosemary, sage, basil and other botanicals. The palate is lushly textured, herbal sweet, peppery, and minerally. Sublime aftertaste. — P.P. (3/1/2007) — 96-100

Technical notes

55% alcohol

Other text

This is the only green liqueur in the world with a completely natural colour. The colour is derived from the plants and herbs in the recipe, with no additives or artificial colour. The mixture ages for several years in oak casks.