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Green Chartreuse

Green Chartreuse

Bottle size
700ml
ABV
55%
$ 84
excl. TAX excl. shipping

Tasting review

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Eye: A vivid Chartreuse green color.

Nose: A powerful, herbaceous bouquet with a peppery undertone, opening up with mint, pine sap, and hints of citrus fruits.

Palate: A fresh and invigorating taste, marked by minty notes and a rich blend of pine sap and citrus.

Finish: The experience is rounded off with a bittersweet tea note, extending the pleasure and complexity of the tasting.

Description

Green Chartreuse

Created in 1840, the "Liqueur de Santé" emerged as the inaugural concoction from the original recipe of the Elixir Végétal de la Grande Chartreuse. Its popularity led Father Garnier, the attorney and overseer of liqueurs at that era, to officially christen it 'Chartreuse Verte', registering the “Chartreuse” mark in 1852. This exquisite liqueur continues to be crafted by the Chartreux Fathers at their Aiguenoire distillery in Entre-Deux-Guiers (Isère - France) to this day.

'Chartreuse Verte' derives its unique character from its natural color and the aromatic complexity sourced from 130 plants, flowers, bark, roots, and spices. The intricate production process encompasses several weeks of meticulous work, from the initial grinding by monks in the Grande Chartreuse monastery's plant room, through distillation for aroma extraction, to various maceration types that draw out the active ingredients from the plants, lending the liquor its natural color. It is then aged in oak casks for an extended period before bottling, continually evolving and developing its complexity.

Ingredients:

  • Alcohol, sugar, water
  • Vegetable substances including 130 plants, bark, roots, spices, and flowers

Presentation of the bottle

The characteristic bottle of the Chartreuse liqueurs features a neck swelled with the seal of the Grande Chartreuse in relief.

How to drink

Revered as a digestif, Green Chartreuse is an exploration of all flavors and aromatic power. It is ideally served chilled between 12° and 13° or on ice. Utilized as an ingredient in cocktails or in both sweet and savory cooking recipes since the 19th century, it introduces a distinctive character to any creation.

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