Chartreuse
Chartreuse is a monastic company, meaning that the entire production process of the precious liqueurs is carried out under the supervision of the monks. All proceeds from the sale of bottles worldwide are donated to the order through the commercial company Chartreuse Diffusion and used for the maintenance of monasteries throughout France. Today, the most famous cocktail bars in the world use the creations of the Carthusian fathers to craft their blends, thus recognizing their unique savoir faire and artisanal quality that has earned them a spot among the most important Top Trend Liquors in the world. Yet the history of distillates is a matter of distant origins, dating back to the time when Arab knowledge arrived at the School of Salerno, founded in 1100: the first remedies created for medical purposes reveal production methods very similar to the current ones, and it will be the Franciscan Giovanni di Rupescissa who will use the word elixir for the first time to describe a "cure for all diseases, which allows one to prolong life".
The The Grande Chartreuse represents the mother house of the monastic order of the Carthusians, founded in 1084 by the monk Bruno of Cologne in the remote territory of the Alps overlooking the Isere valley, at an altitude of nearly 1,300 meters. Centuries later, in 1605, a group of monks residing in Paris received from Marshal D'Estrees a manuscript containing the recipe for a "elixir of long life", which turned out to be too complicated to be realized. It would take over a century and the relocation of the community to the complex in the mountains to witness the birth in 1737 of the Vegetable Elixir of the Grande-Chartreuse, the first distillation experiment whose diffusion did not go beyond the local borders of Grenoble and Chambery. It was only in 1764 that the Chartreuse Verte would see the light, at that time actually referred to as "liqueur de santé". The current production sees the monks engaged near the town of Voiron, a few kilometers downstream from the mother house, at the western foothills of that sector of the Alps.
Chartreuse is still made today through a particularly complex process, and the management of the herbs specified in the recipe remains a secret: indeed, one phase of production involves the participation of only two monks. The range currently includes various labels related to distillates and infusion liqueurs. The fascinating cellars are populated by century-old tin-lined copper stills, and the aging, a unique aspect in the world of liqueurs, lasts for several years in oak barrels.
Chartreuse is a monastic company, meaning that the entire production process of the precious liqueurs is carried out under the supervision of the monks. All proceeds from the sale of bottles worldwide are donated to the order through the commercial company Chartreuse Diffusion and used for the maintenance of monasteries throughout France. Today, the most famous cocktail bars in the world use the creations of the Carthusian fathers to craft their blends, thus recognizing their unique savoir faire and artisanal quality that has earned them a spot among the most important Top Trend Liquors in the world. Yet the history of distillates is a matter of distant origins, dating back to the time when Arab knowledge arrived at the School of Salerno, founded in 1100: the first remedies created for medical purposes reveal production methods very similar to the current ones, and it will be the Franciscan Giovanni di Rupescissa who will use the word elixir for the first time to describe a "cure for all diseases, which allows one to prolong life".
The The Grande Chartreuse represents the mother house of the monastic order of the Carthusians, founded in 1084 by the monk Bruno of Cologne in the remote territory of the Alps overlooking the Isere valley, at an altitude of nearly 1,300 meters. Centuries later, in 1605, a group of monks residing in Paris received from Marshal D'Estrees a manuscript containing the recipe for a "elixir of long life", which turned out to be too complicated to be realized. It would take over a century and the relocation of the community to the complex in the mountains to witness the birth in 1737 of the Vegetable Elixir of the Grande-Chartreuse, the first distillation experiment whose diffusion did not go beyond the local borders of Grenoble and Chambery. It was only in 1764 that the Chartreuse Verte would see the light, at that time actually referred to as "liqueur de santé". The current production sees the monks engaged near the town of Voiron, a few kilometers downstream from the mother house, at the western foothills of that sector of the Alps.
Chartreuse is still made today through a particularly complex process, and the management of the herbs specified in the recipe remains a secret: indeed, one phase of production involves the participation of only two monks. The range currently includes various labels related to distillates and infusion liqueurs. The fascinating cellars are populated by century-old tin-lined copper stills, and the aging, a unique aspect in the world of liqueurs, lasts for several years in oak barrels.
