Created in 1840, the "Liqueur de Santé" (Health Liqueur) was the first liqueur derived from the original recipe of the Élixir Végétal de la Grande Chartreuse. It became so popular that Father Garnier, the procurator and head of liqueurs at the time, officially named it Green Chartreuse and registered the "Chartreuse" trademark in 1852. It is still developed and produced today by the Carthusian Monks at their Aiguenoire distillery in Entre-Deux-Guiers (Isère - France).
ELABORATION
Green Chartreuse derives its unique character from its natural color, power, and aromatic complexity provided by 130 botanicals. Its production requires several weeks of work through 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 of the plants and give the liqueur its natural green color.
Following distillation, maceration, extraction, and cold infusion of the 130 plants, it is aged in oak tuns before bottling, where it continues to develop its complexity.
TASTING NOTES
Appearance: Chartreuse Green.
Nose: Powerful, herbaceous, and peppery.
Palate: Fresh with notes of peppermint, pine sap, and citrus.
Finish: Tea-like bitterness on the finish prolongs the tasting experience.
SERVING SUGGESTIONS
Digestive: To discover its full flavor and aromatic power. Ideally served chilled between 12°C and 13°C or over ice.
Versatility: Used as an ingredient in cocktails or in sweet and savory culinary recipes since the 19th century, providing a unique character.
COMPOSITION : Alcohol, sugar, water, vegetable substances (130 plants, flowers, barks, roots, and spices).
Alcohol Content : 55% vol.
