Chartreuse Genepi des Peres Chartreux, 0,7 L, 40%

Dolin Genepi Liqueur 1821 Brin 0.7L 40% 1821 This year is also the birth year of the vermouth liqueur. Joseph Chavasse developed a new recipe in this year, which was based on a vermouth liqueur from the neighboring city of Turin. The recipe, which has remained unchanged for 200 years, is now experiencing a comeback! Génépi is a very popular herbal liqueur, particularly in the French and Italian Alps. It is based on plants belonging to the genus Artemisia. The best known of these are wormwood or mugwort. In the most distant sense, Dolin Génépi is also seen as a vermouth liqueur or even as absinthe. However, there is a clear difference to absinthe: Génépi is NOT distilled, the herbs are simply macerated in alcohol and then seasoned with sugar. Alpine wormwood liqueur - Liqueur 1821 Brin In the glass it has a wonderfully delicate green color with golden reflections. A strong aroma with notes of mugwort reaches the nose when you open the bottle. On the palate, the Génépi Liqueur 1821 Brin is full of finesse and very well balanced. You should always keep a Génépi well chilled in the freezer so that you can enjoy it at any time. A little insider tip: For a special kind of dessert, simply pour some of the liqueur over vanilla, mint or chocolate ice cream and enjoy!

Aelred Liqueur 1889 Genepi 0.7L 40% Génépi - Spiked rue This plant is found primarily in the Alpine regions of France, Italy, Austria and even Slovenia. It prefers to grow in rocky places or on rubble, preferably at altitudes of 1700-3800 meters. The herbaceous plant is now one of the plants on the Red List of endangered species, but is listed there as 'Least Concern'. Nevertheless, the IUCN recommends controlling the harvest for herbal liqueurs made from this plant. The aromatic plant from the Savoy Alps is used for the Génépi Liqueur 1889 and is harvested there from mid-July to mid-August. Once this has happened, the Génépi strands are macerated in alcohol for around 40 days, which means that the alcohol acts as a solvent to dissolve certain ingredients of the plant. After this process, cane sugar is added to the flavoured alcohol and then filtered. Génépi liqueur is characterised by its fresh, floral aroma and is preferably drunk as a digestif. But Génépi is also a real delight as an aperitif, and especially when well chilled.

Dolin Coeur de Genepi Liqueur 0.5L 50% Original recipe unchanged for 200 years Genepi is translated into German as a name for various plant species, but is often also just used as a name for mugwort, or is also often used as a name for a traditional Alpine liqueur. A specially composed Alpine herb mixture is used for the Dolin Coeur de Genepi liqueur. This is then macerated for several weeks in the base alcohol and is then NOT distilled, unlike absinthe and the like. The Alpine liqueur is particularly popular and well-known in the French and Italian Alps. The Dolin Genepi comes from the French part of the Alps. The aroma is a wonderful combination of floral and herbaceous notes combined in a creamy liqueur. To intensify the taste even further, you will find a branch of the spiked rue, which is very well known in the Alps, in the bottle. To enjoy the full aroma, you should serve the Genepi liqueur on ice. This way you can discover the herbal aromas paired with subtle vanilla and the association of cut grass.

Chartreuse Eau de Noix Liqueur Chartreuse Liqueur Eau de Noix walnut liqueur is a regional specialty from the valleys surrounding the monastery of the Grande Chartreuse. Chartreuse Eau de Noix is made from green walnuts that are harvested by hand and then macerated in wine alcohol.

Chartreuse Elixir Vegetal 0.1L 69% The history of the Chartreuse Elixir Vegetal The Chartreuse Elixir Vegetal is the most original of the famous Chartreuse liqueurs. Like the Chartreuse Verte and the Chartreuse Jaune, it is based on a recipe from 1605. This recipe, which is called the "Elixir of Long Life", was given to the monks of the Carthusian Order in Vauvert near Paris in 1605 by the nobleman Francois Hannibal d'Estrées. d'Estrées probably bought the recipe in the 16th century from an alchemist who must have had an enormous knowledge of botany. The monks in Vauert were unable to fully decipher the recipe for a long time, which is why they sent it to their mother monastery near Grenoble. There, in 1737, the brothers finally managed to determine the complete recipe and produce the now world-famous Chartreuse liqueur for the first time. The Chartreuse Elixir Vegetal is based on this first version of Chartreuse and is still sold today in the original small bottles that the Carthusian monks once offered at local markets. The production of the Chartreuse Elixir Vegetal Similar to the recipe for Coca-Cola, the recipe for the Chartreuse Elixir Vegetal is one of the best-kept secrets in the world of drinks. Supposedly only two monks know the recipe and pass it on to another brother shortly before their death. To prevent the recipe from being lost, the two monks are never allowed to travel together, as an accident could happen. All that is known is that the recipe consists of a total of 130 different herbs, spices and plants that are macerated in wine alcohol. After the maceration is complete, the mixture is burned again and the Chartreuse Elixir Vegetal is finally bottled in the characteristic small bottles at 69% vol. The taste of the Chartreuse Elixir Vegetal Describing the taste of the Chartreuse Elixir Vegetal is not easy. In addition to the very high alcohol content, the large number of ingredients ensures that you perceive a real potpourri of aromas on the nose and palate, which, however, cannot be defined more precisely. We recommend never enjoying the Chartreuse Elixir Vegetal neat, as its intense characteristics quickly cover all the taste buds. It is better to put a few drops of the Chartreuse Elixir Vegetal on a sugar cube or in a tea bag. This way it can develop its full taste and effect!