The history of this legendary liqueur dates back to 1605, when a small group of Carthusian monks received a manuscript from Marshal D'Estrees containing the recipe for a complex and intricate Elixir of Long Life. It would take at least 150 years before the brotherhood, established in the Grande Chartreuse massif in the French Alps, began producing the range of liqueurs we know today. Chartreuse is now the oldest commercially available liqueur and has loyal fans around the world, including renowned American director Quentin Tarantino, who references it in his films, and fashion designer Giorgio Armani. PRODUCTION METHOD The production of Chartreuse is particularly complex. The majority of the botanicals used come from the French and Italian Alps. The herbal treatment process is a secret. Only the monastery's monks can perform it. Some herbs are infused, others distilled in "baskets" to release the most delicate aromas. Chlorophyll gives the intense green color, and saffron gives it yellow. Only two monks, Father Benoit and Brother Jan Jacques, participate in the second, secret phase of the production process. The alcohol is matured in large barrels holding thousands of liters for at least three years, from which the Green and Yellow versions are produced. With over 15 years of aging, we have an Extremely Extended Aging reference, the Green VEP and the Yellow VEP, which continue to age in small barriques. Yellow Chartreuse combines 130 herbs, flowers, roots, and spices, along with wine alcohol and honey as a sweetener. The yellow color comes from the addition of saffron. It ages for at least three years in large French oak barrels. 70cl 43% vol. France