Tasting note

Bright green colour; herbal, sandalwood, clove and honeyed aromas; bitter/sweet herbal flavour with warmth of alcohol through in the finish

Only two Chartreuse monks know the identity of the 130 plants, how to blend them and how to distill them into this world famous liqueur. They are also the only ones who know which plants they have to macerate to produce the natural green and yellow colors. And they alone supervise the slow ageing in oak casks. How to drink it : To bring out all its flavor, it should be consumed very cold, even on the rocks. Traditionally considered an after dinner drink, Chartreuse is more and more being enjoyed as a long drink.

As Featured in TASTE Magazine, Summer 2012. The recipe for this centuries-old liqueur (it includes 130 herbs, botanicals, roots, flowers, and more) made by Carthusian monks in the French Alps, is entrusted to just two who are bound by a vow of silence. Used all over the world in cocktails, Green Chartreuse is powerful and complex with heady notes of herbs, anise, mint and more.