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Yellow Chartreuse is the milder, sweeter younger sister of the more famous Green Chartreuse. Introduced to the world in 1838, it is an entirely natural French liqueur which has no artificial flavours or preservatives. Its unique colour comes from its ingredients. Both of these liqueurs are made by monks based on a manuscript given to them in 1605. Just two Chartreuse monks know the identity of the 130 plants, herbs, and botanicals which make up the Chartreuse liqueurs. They are in charge of selecting, crushing, and mixing the ingredients before they are taken to Voiron, France and left to macerate in alcohol. It is them distilled before being left to age for years in oak casks.
This historic liqueur is so iconic that a colour was named after it. Join the likes of Hunter S. Thompson and Russian Tsar Nicolas II in the consumption of this queen of liqueurs. The flavour and colour of the spirit evolve as it ages, making it a gift that just keeps giving.
Yellow Chartreuse comes in the traditional Chartreuse liqueur bottle with the seal of La Grande Chartreuse. Traditionally considered an after-dinner drink, it can be enjoyed both neat or in cocktails. To enjoy its vegetal, sweet, and spicy flavour to the fullest, consume it very cold or on the rocks. It can be paired with pineapple, honey, ice cream, nuts, or figs. For more of a savoury pairing, fatty meats are an excellent option.
Elaboration of Chartreuse Jaune
- View: This liquor is clear with greenish yellow.
- Nose: Rich and complex aromas escape from this drink, honey and sugar cooked dominate, along with floral and spicy notes.
- Palate: The attack is lively, the mouth is surprisingly composed of a multitude of flavors, the most obvious are the flowers, anise, white fruits and empyreumatic touches.
AGE: + 2 years.
PRODUCTION: The story behind this liqueur dates back to 1605, when the monks of the Carthusian comes into possession of an ancient manuscript with the formula of "the elixir of life". However, this recipe consists of 130 plants and different ingredients that makes it difficult. Therefore, it was not until 1764 that the Isère monastery begins to produce medicinal purposes with some success and is now marketed as "elixir plant Grande Chartreuse", and it is from the nineteenth century that the monks perform their digestive, from the same recipe.
PRODUCTION DETAILS: The recipe used to make the chartreuse (green or yellow, with the difference in the proportions of the ingredients used) was kept secret since the seventeenth century and treasured. 130 plants that make up the drink mix per family, then macerated before distillation. then he carried out the final mixing with honey and other natural ingredients before being put in oak barrels.
Since 1737, the Elixir Vegetal is made in the pharmacy of the Monastery of La Grande Chartreuse. It is born in 1764 as the Chartreuse Green and Yellow Chartreuse in 1838.More about the Producer