Chartreuse Yellow Voiron c.1970s
Chartreuse
The production of Chartreuse is a closely guarded secret that has been passed down through generations of Carthusian monks. The process begins with the harvesting of more than 130 different herbs and plants from the surrounding mountains, including angelica, hyssop, and thyme. These herbs are then macerated in alcohol for several weeks, after which the mixture is distilled and blended with honey and sugar to create a sweet and aromatic base. The base is then infused with a secret blend of herbs and spices. The liqueur is aged in oak barrels for several years to allow the flavours to mature and develop.
While there are a number of vintage releases and special editions - the two main types of Chartreuse are the 'Green' and 'Yellow' variants. Green Chartreuse is the original recipe and has a higher alcohol content of 55% while Yellow Chartreuse is a milder version with a lower alcohol content of 40%. Both varieties are enjoyed as digestifs or used as a key ingredient in classic cocktails such as the Last Word and the Bijou.
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