Video about cider on my YouTube channel.
Chartreuse is my favourite liqueur, it is also the most ancient, most mysterious, and most complex among all existing liqueurs.
Liqueurs trace their roots back to ancient elixirs and herbal remedies used in traditional folk medicine to stimulate both the body and the spirit. Among these, Chartreuse stands out as a rare liqueur with a direct lineage to medieval elixirs, making it an authentic relic from the Middle Ages.
My initial introduction to Chartreuse stemmed from its claimed health benefits. During a visit to Bordeaux University, I fell victim to a local virus. Out of kindness, my French colleagues offered me a glass of Chartreuse, explaining that it was the best remedy for early-stage colds. To my surprise, it proved to be remarkably effective!
While I cannot attest if Chartreuse truly extends human life, as no statistical evidence supports such claims, its own enduring legacy is beyond dispute.
Chartreuse is an herbal liqueur carefully crafted from a remarkable blend of one hundred and thirty different herbs and plants. These botanical essences are infused into wine spirit, distilled, and aged to perfection, resulting in the distinctive flavor profile of Chartreuse. At the same time, only two persons in the world possess the exact recipe, a closely guarded secret that has been preserved for over four centuries. For nearly three hundred years, Chartreuse has been carefully crafted using the same time-honored formula that continues to be followed today.
The history of Chartreuse is as captivating as its taste, filled with intriguing stories and a deep connection to the Carthusian Order.
Chartreuse is produced only at the Grande Chartreuse monastery, which is the Mother House of the Carthusian Order. The monastery is nestled in the Chartreuse Mountains near Grenoble.
During my visit to Lyon couple years ago, I couldn’t resist spending a day in the birthplace of my favorite liqueur, exploring the fascinating world of the original Elixir Vegetal de la Grande-Chartreuse, discovering the home of the Carthusian monks who created it, and delving into the captivating history and nowadays of this enigmatic elixir.
History of the Carthusians, one of the oldest Catholic orders, is interesting even outside the realm of Chartreuse. The order is established in 1084 by Saint Bruno of Cologne. Bruno was a highly educated person, gifted teacher and talented leader. Under his governance, the University of Reims in Champagne gained prominence throughout Europe. However, being familiar with the challenges of academic life, I can attest that there is no tranquility in universities. Seeking inner peace, Bruno retreated to the seclusion and silence of the Chartreuse Mountains to devote himself to the Lord. From that point on, prayers, silence, and meditation became integral aspects of the Carthusian way of life.
Every night, without exception, when humankind fell asleep, Carthusian monks uphold a sacred vigil, pleading on behalf of humanity and bringing their hopes and needs before the divine.
This nightly prayer represents the spiritual essence of the Carthusian order, serving as their profound gift to humanity.
Some more information about the Order with photos can be found in my other post.
While I could delve further into the rich history of the Carthusians, let’s keep focus on Chartreuse liqueur, even though they are bonded forever.
The Carthusians sustain their modest existence just through self-reliance. Saint Bruno established complete self-sufficiency as the guiding principle of the order, ensuring that the monastery could only accommodate as many monks as it could feed. Despite the challenges posed by the severe terrain of the Chartreuse Mountains, the monks have always cultivated vegetables and kept cattle to sustain themselves.
At a certain point in their history, they created Chartreuse—a completely irreligious but remarkably delicious gift to humanity. The production of Chartreuse became their primary means of supporting the monastery’s livelihood, so it addressed their economic challenges.
In 1605, Francois Hannibal d’Estrées, the Marshal of King Henri IV, handed over an ancient manuscript that contained the recipe for the Elixir of Longevity upon a Carthusian monastery near Paris. The recipe outlined the preparation of an elixir crafted from a blend of 130 herbs. However, it provided only a list of ingredients and just a few preparation guidelines, lacking specific plant parts, proportions, and other critical details. The monks at the Paris monastery, were known for their expertise in pharmacy, they maintained a close relationship with Doctor Amaud de Villeneuve, a famous scholar of medicinal plants. d’Estrées was believed that if anyone could make a good use of the recipe, it would be them. For nearly a century, the monks attempted to unlock the secrets of the manuscript, but they only managed to comprehend a fraction of its inside.
In 1736, during a visit to the Paris monastery, Dom Michel Brunier discovered the manuscript. Realizing that the Parisian monks had been unable to create the elixir for a century, he concluded that their chances of success were slim. A year later, Brunier became the Head of the Order and Prior of La Grande Chartreuse, the Carthusian Order’s Motherhouse. He requested the manuscript be sent to La Grande Chartreuse.
In La Grande Chartreuse walls, Brother Bruno and Brother Andre stepped in on developing a new formula, resulting in a red-hued elixir. Their successor, Brother Jerome Maubec, the Monastery’s Apothecary, in 1755, successfully completed the reconstruction of the Elixir, creating a detailed recipe. After Brother Maubec’s passing in 1762, Brother Antoine Dupuy refined the recipe, producing a light-greenish elixir. By 1764, the development of the Elixir of Longevity was complete, and the recipe was recorded in a seven-page manuscript. It was considered essential that the recipe never leave the monastery, remaining exclusively in Carthusian’s possession. In fact, Carthusians continue to produce this very elixir, known as Elixir Vegetal de la Grande-Chartreuse, to this day. It is a potent spirits, 69% abv, presented in wooden packages containing small bottles.
Until the end of the 18th century, the monastery produced limited quantities of the Elixir, distributing it in Grenoble and nearby villages.
The French Revolution might either spell the end for Chartreuse or declassify its recipe. During this period, all religious orders were expelled from the country. Fleeing from France, Carthusians grabbed with them the original manuscript and its only copy. Although one monk holding the original manuscript was arrested, he entrusted it to his friend, former Carthusian vicar Dom Basile. Dom Basile, in turn, passed the manuscript to Monsieur Liotard, the former pharmacist of the monastery. The pharmacist was not too enthusiastic about his own profession and didn’t try to recreate the Elixir himself.
The political climate of the country left Monsieur Liotard doubtful about the Order’s potential return to France. In 1810, Emperor Napoleon requested that citizens surrender any secret medical manuscripts in their possession, which Monsieur Liotard dutifully complied with. However, the Ministry of the Interior, lacking competence, deemed the manuscript as “already known” and returned it.
The existence of Napoleon’s Empire was not everlasting, and in 1816, the Carthusians regrouped at La Grande Chartreuse. Following Monsieur Liotard’s passing, the manuscript was recovered from his widow and returned to the Order. Thus, Chartreuse remained within the sanctuary of the monastery’s walls.
The pleasurable taste of the Elixir led laypeople to consume it not just for its health benefits but for pure enjoyment. Responding to this demand, in addition to the elixir, the monks developed two liqueurs based on the original Elixir: Green Chartreuse (Chartreuse Verte) and Yellow Chartreuse (Chartreuse Jaune) in 1840. The base herbal composition remained the same, but proportions had been adjusted to customize the taste and color. The alcohol content was reduced to 55% ABV for Green Chartreuse and 40% ABV for Yellow Chartreuse. Some sugar (more for Yellow, less for Green) was added to enhance the drinking experience.
By the way, let’s talk about color. Green Chartreuse stands out as the only green liqueur whose hue is derived entirely from natural herbs, free from artificial dyes. Its color comes from chlorophyll, giving it a green reminiscent of nature’s lush foliage. However, chlorophyll is prone to decay when exposed to light, so it’s best to store Elixir Vegetal in a dark place to prevent fading. This is why it’s sold in wooden boxes for extra protection. Similarly, Yellow Chartreuse also has the only natural color.
Moreover, Chartreuse liquor induced the official name to a color, actually to two colors.
Chartreuse: #7FFF00; RGB (127, 255, 0)
Yellow Chartreuse: #DFFF00; RGB (223, 255, 0)
Following the introduction of new Chartreuse variants, the liquor began to captivate the public’s affection, becoming the primary source of income for the monastery since 1840. It is exported to Lyon, Bordeaux, Geneva, Marcel, Nevers, Paris, and Italy. During this time the Fathers recognized the need to establish a trademark for Chartreuse, as it remained vulnerable to counterfeiting. In 1852, Chartreuse received a distinctive label and a stamped bottle, solidifying its authenticity.
Over the course of two decades, the demand for Chartreuse surged, forcing the relocation of the distillery from within the monastery. On the one hand, transporting large quantities of bottles along the narrow mountain road proved to be inconvenient (it remains the same nowadays, only paved). On the other hand, the Pope implied that spiritual nature of the monastery compelled the decision to preserve it as a sanctuary of silence and prayer rather than transforming it into a busy distillery. Thus, the distillery was moved to the nearby town of Fourvoirie, while the monastery continued to serve as the place for herb preparation, storage, and blending.
Despite some mild criticism from the Pope, the Carthusian monks received overall approval for their Chartreuse enterprise. The Order not only sustained itself but also supported the needs of the Church and of the local community. Recognizing their contributions, the Pope granted official trademark registration to Chartreuse in 1869.
Napoleon’s reign was not the only challenge to Chartreuse’s existence. In 1903, the French government nationalized the distillery and subsequently sold the Chartreuse trademark to a group of liquor manufacturers. Without access to the authentic recipe, these distillers resorted to producing a subpar spirit under the name of Chartreuse. Disappointed customers soon realized they were being deceived and received a product of mediocre quality masquerading as their beloved liquor. Consequently, the company faced a dramatic decrease of sales, ultimately declaring bankruptcy in 1929.
Following the expropriation of the distillery, the monks took matters into their own hands and built a new distillery in Tarragon, Spain, where they continued producing their renowned liquor. However, due to the loss of the Chartreuse trademark, they had to market it under a different name—Tarragon. In 1921, they further expanded their operations by establishing an additional distillery in Marseille. Hence, from 1903 to 1929, Chartreuse existed under the pseudonym of Tarragon.
Following the bankruptcy of the previous distillers, devoted friends of the monastery stepped in and repurchased the trademark, restoring it to the Carthusian Order. The monks returned to their original distillery in Fourvoirie, and Chartreuse reclaimed its original name.
In 1935, Fourvoirie faced near-total destruction due to natural disasters, prompting the decision to relocate the distillery to Voiron, a small town located twenty-five kilometers away from the monastery. The distillery in Voiron has continued its operations until recent years.
The maturation cellars, where the aging process of Chartreuse takes place, are also located in Voiron. In fact, there is only one cellar, but it stretches an impressive length of 164 meters, making it the longest liquor cellar in the world, at least according to the advertisements of the 1970s. Chartreuse is truly a unique liquor that remarkably improves its quality with aging. Following distillation, the liquor is carefully aged in oak barrels for up to eight years. Monks periodically taste the liquor, and once it reaches the desired flavor profile, they proceed to bottle and distribute it.
Speaking of aging, since 1963, two additional variations of Chartreuse have been produced—Green and Yellow V.E.P. Chartreuse (Viellissement Exceptionnellement Prolongé). These are essentially the Green and Yellow Chartreuses, but they undergo a much longer aging process in smaller barrels.
In 2018, the distillery underwent another relocation, moving from Voiron to Aiguenoire. The decision was driven by the desire for a more secluded environment as Voiron had become increasingly popular among Chartreuse enthusiasts. The Carthusian monks sought solitude to safeguard the secret of their Elixir in the midst of a growing crowd.
However, the former distillery in Voiron still serves a purpose. Some of the liquor continues to age there, as the huge old barrels were risky to transport. Additionally, the Chartreuse Museum was established within the premises, allowing visitors to delve into the rich history and heritage of this extraordinary liqueur.
The museum offers a wonderful exhibition featuring old distillery pots and an authentic cellar showcasing the aged Chartreuse. It also provides an abundance of materials about the history of Chartreuse and its captivating advertisement campaigns, which offer valuable insights. Guided tours are available in both French and English, and the guides share a wealth of fascinating information. I truly enjoyed my visit, even though I was familiar with Chartreuse’s history already. Although photography is not permitted, there is plenty to see and experience, culminating in a tasting session.
Additionally, the museum houses a shop where all of their products, including exclusive offerings, can be purchased. There is also a bar featuring an array of Chartreuse-based cocktails.
Just in case. I am not paid for promoting the museum. Just sharing my impression.
Every year, La Grande Chartreuse transforms an impressive eighteen tons of herbs and plants into the famous liquor that brings joy to enthusiasts in over a hundred countries worldwide.
In 1984, in addition to Green and Yellow Chartreuses and their V.E.P. variants, the monks developed new formulas and introduced two new liquors: Genepi des Peres and Chartreuse Liqueur du 9e Centenaire.
Genepi des Peres is a traditional Alpine liqueurs on the base of wormwood. It is known for a long time. It is especially popular in Savoy region, but also can be found in Swiss and Italian Alps. There is no consistent formula, producers following their own unique recipes, which often passed down through generations.
Chartreux Liqueur du 9e Centenaire was created to celebrate the Order’s 900th anniversary. It is a unique fusion of liquors with distinct aging profiles.
The development of new formulas was a strategic response to the financial crisis triggered by a significant decline in sales in the American market. In the 1970s, Chartreuse-based cocktails, such as the Swamp Water, enjoyed immense popularity in the US. However, the cocktail trend shifted in the early 1980s, causing Chartreuse to lose its momentum.
The cocktail landscape experienced a complete reversal at the turn of the 21st century, with a renewed appreciation for forgotten classics. The American love for Chartreuse came back, especially following the revival of the Last Word cocktail cocktail. The demand for Chartreuse has surged dramatically and continues to grow. However, the Pope once again reminded the Carthusians that their focus should primarily be on prayer rather than production of things for sale. The monks took this message to their hearts, and announced that they would not increase Chartreuse production despite the demand. They pledged to produce enough to meet their humble needs, leaving us, the rest of the drinking world with own concern. As a result, it has become quite challenging to find Chartreuse in the US. Now it requires dedicated effort rather than a simple visit to a liquor store. While this is distressing, I keep hope that we won’t be left without Chartreuse.
So, at present time Carthusians produce the following liqueurs.
Traditional:
Elixir Vegetal de la Grande Chartreuse
Chartreuse Verte
Chartreuse Jaune
Exceptional:
V.E.P. Chartreuse Verte
V.E.P. Chartreuse Jaune
Special, created for specific occasion, and produced in limited quantity:
Chartreux Liqueur du 9e Centenaire
Chartreux MOF (Meilleur Ouvriers de France Sommeliers) Liqueur – created in 2008 with the participation of the best French sommeliers as a modification of Yellow Chartreuse
Elixir Liqueur 1605 – created in 2005 for the 400th anniversary of the hanging over of the Elixir de Longue to the Order. This is the variant of Green Chartreuse fortified with Elixir Vegetal.
“Foudre 147” Liqueur – the liquor that continued its again in the Voiron cellar after the movement of the distillery to Aiguenoire. First released in 2019.
All these liquors are made from the same 130 herbs. The proportions of some herbs are changed for taste modification. Amount of sugar and alcohol, and time of ageing are varied too.
And also they produce wormwood liquor Genepi des Peres .
Chartreuse, with the exception of Elixir Vegetal, is best enjoyed neat, chilled to a temperature of 11-13°C. This temperature range strikes the perfect balance between alcohol, sugar, and the herbal aromas that set Chartreuse apart. It’s important not to place the bottle in the freezer, as that low temperatures can dull the herbal aroma and even cause sugar crystal formation.
Elixir Vegetal, on the other hand, is too strong to be consumed straight, as the high alcohol content would overwhelm the other flavor components. It typically serves as an addition to drinks.
The versatility of Chartreuse extends to its use as a supplement to various beverages. In Alpine resorts, the French enjoy adding a tablespoon of Chartreuse to a cup of hot chocolate, creating a drink known as Chaud Verte. The guide in Chartreuse museum told us that the locals in Voiron eagerly anticipate the arrival of winter to indulge themselves with this Chartreuse-infused hot chocolate tradition.
Furthermore, Chartreuse serves as an ingredient for crafting cocktails.
The stories about some Chartreuse-based cocktails you can find in my blog:
