For more than four centuries, the monks have been preserving the secret of the recipe for Chartreuse liqueurs. It is in the heart of the Chartreuse Massif, in Isère, in the middle of the peaks covered with a mantle of greenery, that the secret has been kept for more than four hundred years. Even today, the recipe of Chartreuse liqueurs, with aromas of aniseed, lemon balm or verbena, remains impenetrable.
The Chartreuse is based on 130 plants macerated in alcohol, sweetened with distilled honey and sugar syrup. The liqueurs produced by the Carthusian monks contain no chemical additives. The monks, the Chartreux Fathers, elaborate a yellow Chartreuse and a green Chartreuse whose colors are only due to the plants used.
After maceration, the Chartreuse liqueur is kept in oak barrels for a long ageing process; it is then bottled in 50cl or 1 l bottles.
An appellation " Chartreuse V.E.P. " designates a superior quality due to a long ageing.
The Chartreuse can be drunk as an aperitif or at the end of a good meal. In cocktails, it is mixed with fruit juices or other alcohols.
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