secret of the manuscript and fix the recipe for the Elixir Végétal in 1764. At the beginning of the 19th century, the development of a new “Table Elixir” gave birth to the Green Chartreuse and the Yellow Chartreuse in 1840. Since then, they have been able to keep and transmit their precious know-how and , even today, these recipes constitute the main product of the Chartreux Fathers.
Created in 1840, the “Liqueur de Santé” is the first liqueur made from the original recipe of the Elixir Végétal de la Grande Chartreuse. It was so popular that Father Garnier, attorney and responsible for the liqueurs at the time, later decided to officially name it ‘Chartreuse Verte’, and registered the “Chartreuse” mark in 1852. It is still produced and manufactured today by the Chartreux Fathers in their Aiguenoire distillery in Entre-Deux-Guiers (Isère – France). ‘Chartreuse Verte’ derives its unique character from its natural color, its power and its aromatic complexity from 130 plants, flowers, bark, roots and spices. Its development requires several weeks of work and is done in various stages. It then ages for a long time in oak casks before being bottled, and continues to evolve and develop its complexity in the bottle. Chartreuse green color, has a powerful herbaceous, peppery nose. Fresh palate with minty notes, pine sap and citrus fruits. Bittersweet tea at the end of the mouth prolongs the tasting. Used as an ingredient in cocktails or in cooking in sweet or savory recipes since the 19th century, it brings a unique character.
Chartreuse Jaune is characterized by its sweetness, spicy scents and natural color from 130 plants, flowers, bark, roots and spices. Its production is significantly different from the Green Chartreuse and requires several weeks of work in various stages. It then ages for a long time in oak casks before being bottled, and continues to evolve and develop its complexity in the bottle. An intense yellow color, a fresh and spicy nose. Soft structure. Scents of turmeric, citrus and anise. Floral notes extend the tasting. Used as an ingredient in cocktails since the 19th century, it brings subtlety and softness.
secret of the manuscript and fix the recipe for the Elixir Végétal in 1764. At the beginning of the 19th century, the development of a new “Table Elixir” gave birth to the Green Chartreuse and the Yellow Chartreuse in 1840. Since then, they have been able to keep and transmit their precious know-how and , even today, these recipes constitute the main product of the Chartreux Fathers.
