About
In 1605, the Duke of Estrees entrusted the Carthusian Monks with a manuscript bearing a mysterious recipe made up of 130 plants that gave rise to an “Elixir of long life”. For more than a century and a half, the Carthusians worked to develop this recipe which gave birth, thanks in particular to Brother Jérôme Maubec, to the final product in 1764 called “Plant Elixir of the Grande Chartreuse”. It was quickly distributed as a health care product to the local population, especially during the cholera crisis of 1832. Brother Charles was the first to market it in local markets, descending on a donkey from the monastery helping those in need. Since 1764, the recipe for the Elixir has remained unchanged.
Production Process
Production of the Végétal takes several weeks and includes three stages: distillation to obtain the aroma, maceration, which gives the natural color, and extraction to recover the natural properties from the 130 plants, flowers, and spices.
Tasting Notes
Chartreuse Elixir Vegetal, a potent and complex herbal liqueur, boasts a powerful, medicinal, and intensely herby flavor profile with notes of mint, anise, and other botanicals, often described as a concentrated version of the flavors found in standard Chartreuse.
Serving Suggestions
Originally, this unique item was used medicinally for the sick. The Carthusian Monks would deliver this from town to town to people in need. Today, it has a variety of uses; from using it in cocktails similar to bitters, or adding it to your water or tea for extra flavors. Chefs even use this in their culinary delights. Try it on Oysters. You'll be glad you did. For more ways to use, refer to the video and recipes below!
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