Chartreuse Jaune, 0,7 L, 43%

Chartreuse Verte 0.7L 55% The history of Chartreuse Verte The history of Chartreuse Verte begins early. Very early, in fact. It goes back to the year 1605. At that time, the nobleman Francois Hannibal d' Estrées gave the Carthusian monks in Vauvert a recipe for an "elixir of long life", which he had probably bought from an alchemist. However, this recipe was so complex that the monks in Vauvert only partially understood it at first. They therefore sent the recipe to the order's mother monastery near Grenoble in the 18th century. There, in 1737, the recipe was first put into practice and the "elixir of long life" was produced. The elixir was filled into small bottles and sold at local markets. There, the Chartreuse Elixir was very popular and was also often used as a drink, but due to its almost 70% ABV, it was not particularly popular. not exactly easy to drink. The Carthusian monks therefore developed a lighter and sweeter variant, which was first produced in 1765. This was the Chartreuse Verte, the recipe of which has remained almost unchanged since 1764. In the decades that followed, the monks brought an even lighter version, the Chartreuse Jaune, onto the market and successfully established their Chartreuse liqueur on the national and international market. The history of Chartreuse finally experienced a serious turning point in 1903, when the monks' mother monastery was nationalized. The monks were forced to leave the country and continued producing Chartreuse liqueur in Tarragona in Spain. They were not allowed to return to their monastery until 1929, but shortly afterwards suffered another blow of fate when a landslide destroyed the original Chartreuse distillery near the monastery. The monks, however, did not let this get them down and built a new Chartreuse distillery in Voiron, where Chartreuse Verte is still produced today. The production of Chartreuse Verte The monks have always kept the production of Chartreuse Verte a big secret. Apparently only two brothers know the complete recipe at a time and they are never allowed to travel together. All that is known is that Chartreuse Verte is made on the basis of wine alcohol and a total of 130 herbs are used. This herbal mix macerates in the wine alcohol, is distilled and then bottled at 55% vol. The color of Chartreuse Verte is completely natural - Chartreuse Verte is supposedly the only naturally green liqueur in the world. The taste of Chartreuse Verte On the nose, Chartreuse Verte shows an incomparable complexity of herbal notes that is difficult to describe in detail. The Chartreuse Verte also offers a potpourri of aromas on the palate, with nuances of fennel, anise and many other aromas. Everything is framed by a pleasant sweetness. The aftertaste of the Chartreuse is long and once again incredibly complex. The Chartreuse Verte is one of the great classics in the bar world and should be known to every connoisseur!

Chartreuse Verte 0.2L 55% The history of Chartreuse Verte The history of Chartreuse Verte begins early. Very early, in fact. It goes back to the year 1605. At that time, the nobleman Francois Hannibal d' Estrées gave the Carthusian monks in Vauvert a recipe for an "elixir of long life", which he had probably bought from an alchemist. However, this recipe was so complex that the monks in Vauvert only partially understood it at first. In the 18th century, they therefore sent the recipe to the mother monastery of the order near Grenoble. There, in 1737, the recipe was first put into practice and the "elixir of long life" was produced. The elixir was bottled in small bottles and sold at local markets. The Chartreuse Elixir was very popular there and was also often used as a beverage, but was not exactly easy to drink due to its almost 70% ABV. The Carthusian monks therefore developed a lighter and sweeter variant, which was first produced in 1765. This was the Chartreuse Verte, the recipe for which has remained almost unchanged since 1764. In the decades that followed, the monks brought an even lighter version, the Chartreuse Jaune, onto the market and successfully established their Chartreuse liqueur on the national and international market. The history of Chartreuse finally experienced a serious turning point in 1903, when the monks' mother monastery was nationalized. The monks were forced to leave the country and continued producing the Chartreuse liqueur in Tarragona in Spain. They were not allowed to return to their monastery until 1929, but shortly afterwards suffered another blow of fate when a landslide destroyed the original Chartreuse distillery near the monastery. The monks did not let this get them down, however, and built a new Chartreuse distillery in Voiron, where Chartreuse Verte is still produced today. The production of Chartreuse Verte The monks have always kept the production of Chartreuse Verte a big secret. Apparently only two brothers know the complete recipe at a time and they are never allowed to travel together. All that is known is that Chartreuse Verte is made from wine alcohol and a total of 130 herbs are used. This herbal mix macerates in the wine alcohol, is distilled and then bottled at 55% ABV. The color of the Chartreuse Verte is completely natural - supposedly the Chartreuse Verte is even the only naturally green liqueur in the world. The taste of the Chartreuse Verte On the nose, the Chartreuse Verte shows an incomparable complexity of herbal notes that is difficult to describe in detail. On the palate, the Chartreuse Verte also offers a potpourri of aromas that show nuances of fennel, anise and many other aromas. Everything is framed by a pleasant sweetness. The aftertaste of the Chartreuse is long and once again incredibly complex. The Chartreuse Verte is one of the great classics in the bar world and should be known to every connoisseur!