Green Chartreuse
Ingredients
Alcohol, sugar, water, vegetable substances (130 plants).
Alcohol content
55 % vol.
Bottle capacity
20 cl – 35 cl – 70 cl – 300 cl
Characteristic bottle of the Chartreuse liqueurs. Neck swelled with the seal of the Grande Chartreuse in relief.
Nutritional information
Energy value 100 g (Kcal): 475
Energy value 100 g (KJ): 2127
Volumic Mass: 0.99
Energy value 1 2cl serving (Kcal): 94
Energy value 1 2cl serving (KJ): 421
Consumer trends
As a digestif, to discover all the flavors and aromatic power. Serve ideally
chilled between 12 ° and 13 ° or on ice.
Used as an ingredient in cocktails or in cooking in sweet or savory recipes
since the 19th century, it brings a unique character.
chilled between 12 ° and 13 ° or on ice.
Used as an ingredient in cocktails or in cooking in sweet or savory recipes
since the 19th century, it brings a unique character.
Tasting notes
A Chartreuse green color, a powerful herbaceous, peppery nose.
A fresh palate with minty notes, pine sap and citrus fruits.
Bittersweet tea at the end of the mouth prolongs the tasting.
A fresh palate with minty notes, pine sap and citrus fruits.
Bittersweet tea at the end of the mouth prolongs the tasting.
Production
« Chartreuse Verte » derives its unique character from its natural color, its power
and its aromatic complexity from 130 plants, flowers, bark, roots and spices.
Its development requires several weeks of work and is done in various stages:
– Grinds made by the monks in the plant room at the Grande Chartreuse
monastery.
– Distillation to obtain the aroma.
– Different types of maceration that extract the active ingredients from the
plants and give the liquor its natural color.
It then ages for a long time in oak casks before being bottled, and continues
to evolve and develop its complexity in the bottle.
and its aromatic complexity from 130 plants, flowers, bark, roots and spices.
Its development requires several weeks of work and is done in various stages:
– Grinds made by the monks in the plant room at the Grande Chartreuse
monastery.
– Distillation to obtain the aroma.
– Different types of maceration that extract the active ingredients from the
plants and give the liquor its natural color.
It then ages for a long time in oak casks before being bottled, and continues
to evolve and develop its complexity in the bottle.
Excessive drinking is dangerous for your health.