Chartreuse is a French liqueur produced by Carthusian monks in Voiron, near the Massif de la Chartreuse mountains. It is made from a secret recipe of 130 herbs and plants, with an alcohol by volume of 55%.
Types and styles
There are three main types of Chartreuse: Green Chartreuse, made with a maceration of 130 herbs giving it its distinctive color and 55% ABV; Yellow Chartreuse, made with the same plants but in different proportions, sweeter and less potent at 40% ABV; and the Plant Elixir Grand Chartreuse, made according to the original 1605 recipe with 69% ABV. Special varieties include Chartreuse V.E.P., available in green (54%) and yellow (42%) versions with extended aging; the 900th Anniversary liqueur (47%), created in 1984; and Chartreuse 1605 (56%), revived to mark the 400th anniversary of the recipe's transmission.
History
According to legend, in 1605, French marshal François-Anibal d'Estrées gave Carthusian monks at the Grande Chartreuse monastery a manuscript with an 'elixir of long life' recipe. Initially too complex, the recipe was later developed by monastery pharmacist Jérôme Maubec. Production began in 1737 for medicinal purposes, and in 1764, the green Chartreuse was sold as a 'health liqueur.' After being dispersed during the French Revolution, the monks preserved the recipe secretly. Production resumed after the monastery's restoration in 1816. Yellow Chartreuse was first sold in 1838. After being expelled from France in 1903, monks established production in Tarragona, Spain. Production returned to Voiron in 1989.
How it is made
Today, Chartreuse is produced in Voiron using a mixture of plants and herbs prepared by two monks from the Grande Chartreuse monastery. The exact recipe remains a secret. The herbs are macerated in prepared wine alcohol, then honey and sugar syrup are added to the extract. Yellow and green liqueurs are then aged in oak barrels. No artificial additives are used in Chartreuse. The distillery and cellars are open for tours.
How it is served
Chartreuse is commonly served as a digestif, on the rocks, or in cocktails. It is used in several cocktails on this site including Last Word, Brandy Daisy, Jumping Jessica, Le Jardin de Meme, Hulk, Ancient Daiquiri, Green Ray, Monk, Bijoux Caju, Modernist Falafel, Green Thumb, Latin Chest, Le Pinale, Brigadier, and Four Score. It can also be used in culinary applications to flavor chocolate, pancakes, ice cream, and certain poultry and fish dishes.
Adapted from the Russian Wikipedia article Шартрез (ликёр), available under CC BY-SA 4.0.