The producer: 'Chartreuse Verte' derives its unique character from its natural color, its power and its aromatic complexity from 130 plants, flowers, bark, roots and spices. Its development requires several weeks of work and is done in various stages: Grinds made by the monks in the plant room at the Grande Chartreuse monastery, distillation to obtain the aroma, different types of maceration that extract the active ingredients from the plants and give the liquor its natural color. It then ages for a long time in oak casks before being bottled, and continues to evolve and develop its complexity in the bottle.

Tasting: A Chartreuse green color, a powerful herbaceous, peppery nose. A fresh palate with minty notes, pine sap and citrus fruits. Bittersweet tea at the end of the mouth prolongs the tasting.

Service: As a digestif, to discover all the flavors and aromatic power. Serve ideally chilled between 12 and 13°C or on ice. Used as an ingredient in cocktails or in cooking in sweet or savory recipes since the 19th century, it brings a unique character.