CHARTREUSE - Gentian Liqueur of the Carthusian Fathers - 40%
The Order of the Chartreuse has existed for over 500 years. In 1605, at a Chartreuse monastery in Vauvert, a small suburb of Paris, the monks received a precious gift from Duke François Hannibal d'Estrées: an ancient manuscript revealing an "Elixir" nicknamed the "Elixir of Long Life." This manuscript was probably the work of a 16th-century alchemist, endowed with profound knowledge of herbs and exceptional skill in assembling, infusing, and macerating more than 130 plants to create a unique and perfectly balanced tonic. The complexity of the recipe meant that only certain parts were understood and used at Vauvert. In the early 18th century, the manuscript was passed to the Mother House of the Order, La Grande Chartreuse, nestled in the mountains near Grenoble. The Monastery's Apothecary, Brother Jérôme Maubec, succeeded in uncovering the secret and, in 1737, formalized the practical recipe of the Elixir, which was officially recognized in 1764. In 1903, following the nationalization of the distillery by the French government, the monks were expelled. But after bankruptcy in 1929, they regained possession of the Chartreuse brand, returning to the distillery built in 1860 at Fourvoirie, right next to the Monastery, to restart production of the authentic Chartreuse liqueurs. In 1935, following a landslide that almost completely destroyed Fourvoirie, production was moved to Voiron, where it remains today.
The careful selection, delicate grinding, and secret blending of herbs, medicinal plants, and other exceptional botanicals used in the production of the liqueurs are carried out at the heart of the monastery by two expert monks. Once assembled, the ingredients are transported to Voiron where they undergo a slow maceration in rigorously selected alcohol, followed by precise distillation. Finally, these rare liqueurs age for several years in immense precious oak barrels, within a renowned aging cellar known for housing the longest maturations in the world, thus guaranteeing unparalleled quality and complexity.
The gentian, a wild plant emblematic of the French Alpine mountains, is hand-harvested by the Carthusian Fathers between late May and early July, at the peak of its flowering. The gentian roots are carefully cleaned, dried, then macerated in wine alcohol for several months. This crucial step extracts the essential active components as well as the intense and flavorful aromas of the plant. After maceration, the mixture is distilled in traditional copper stills, separating the gentian alcohol from water and impurities to concentrate the authentic flavors of this unique plant. The resulting liqueur then ages for several months in carefully selected oak barrels, developing a rich, complex, and exceptional aromatic bouquet.
