Created in 1840, this yellow liqueur was inspired by the recipe of the Élixir Végétal. It became so popular that Father Garnier, the procurator and head of liqueurs at the time, later decided to officially name it Yellow Chartreuse and registered the "Chartreuse" trademark in 1852. It is a 43% vol. liqueur, still developed and produced today by the Carthusian Monks.
ELABORATION
Yellow Chartreuse is characterized by its sweetness, spicy aromas, and natural color derived from 130 plants, flowers, barks, roots, and spices.
Its production differs significantly from Green Chartreuse and requires several weeks of work across various stages:
Grinding: Prepared by the monks in the plant room at the Grande Chartreuse monastery.
Distillation: To obtain the aroma.
Maceration: Different types of maceration extract the active principles from the plants and give the liqueur its natural color.
It then undergoes long aging in oak tuns before bottling and continues to evolve and develop complexity within the bottle.
TASTING NOTES
Appearance: Intense yellow.
Nose: Fresh and spicy.
Palate: A mellow, soft structure.
Flavors: Notes of turmeric, citrus, and anise.
Finish: Floral notes prolong the tasting experience.
SERVING SUGGESTIONS
As a digestive to discover its full flavor and aromatic power. Ideally served chilled between 12°C and 13°C or over ice.
It has also been used as a cocktail ingredient since the 19th century, providing subtlety and sweetness.
COMPOSITION : Alcohol, sugar, water, vegetable substances (130 plants, flowers, barks, roots, and spices).
Alcohol Content : 43% vol.
