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History:

In 1605, Marshal d'Estrées gave the monks of the Chartreuse de Vauvert in Paris a manuscript revealing the formula for an "elixir", the origin of which was unknown. At that time, only monks and apothecaries had the knowledge necessary to work with plants. Too complex, the recipe for this elixir was not immediately used, but was nevertheless the subject of work carried out by the apothecary of the Grande-Chartreuse, Brother Jérôme Maubec. He managed to definitively establish the formula for what became the Elixir Végétal de la Grande-Chartreuse. In 1737, the monastery of the Grande-Chartreuse, near Grenoble, produced the elixir in its pharmacy and began to sell it. It was sold by a brother on a mule and therefore remained limited to the nearby towns of Grenoble and Chambéry, where it became popular.

From the elixir, the Carthusians quickly developed a digestif with an original taste. But it was not until 1764 that the green Chartreuse, made from the original recipe, was marketed. The yellow Chartreuse, developed as a sweeter version of the liqueur (43° alcohol content), was marketed for the first time in 1838. In 1860, a distillery was built in Fourvoirie to produce the green and yellow Chartreuses.

Expelled from France in 1903, the Carthusians took the recipe for the liqueur with them and set up their new distillery in Tarragona, Spain, where they had settled. They marketed their liqueur under the same name, with an identical label, but added the words "liqueur made in Tarragona by the Carthusian fathers". Their liqueur became known in France under the nickname Tarragone.

After World War II, the government lifted the expulsion order, returning the Carthusian brothers to their legal status as French residents. Since 1989, when distillation was stopped in Tarragona, the liqueur has been produced exclusively in Voiron.

Chartreuse today:

Chartreuse is still produced today by the Carthusian Fathers. 130 plants are needed to produce it, which only contains natural elements. Only two Carthusian Brothers know the names of these plants and how to mix and distill them to give the natural green and yellow colors. They are the ones who control the slow aging of the liqueur and decide when the liqueur is ready to be bottled. It ages for a long time in oak barrels in the largest liqueur cellar in the world.

1904-1930:

This is the launch of Chartreuse production in Tarragona, following the expulsion of the Monks from their monastery. For this purpose, they registered a new company with the trade register of Tarragona: La Union Agricola. The Carthusians, dispossessed of their brand, changed both the shape of the bottle and the label, in order to differentiate themselves from the Liquidatreuses produced by Cusenier.

Liqueur - n/a (43%)

Chartreuse - Liqueur Tarragone - Jaune/Yellow  - b. 1904-1930 - n/a (100cl)

Rum, Cognac & Fine Spirits

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Alcohol Percent List

Alcohol % unknown

40.2%

45.7%

Bottler

Velier

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Armagnac - 43%

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Chartreuse - Liqueur Tarragone - Jaune/Yellow - b. 1904-1930 - n/a (100cl)

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Rum, Cognac & Fine Spirits

This object is no longer available, but there’s still lots to explore

Chartreuse - Liqueur Tarragone - Jaune/Yellow - b. 1904-1930 - n/a (100cl)

Popular in Rum, Cognac & Fine Spirits

602 objects

Related collections