The Chartreuse was created 400 years ago. Somebody called monastery wine, since Chartreuse was brewed by the monks. In 1605, Monks found an ancient manuscript title “An Elixir of Long life”.In this manuscript, there were over 130 herbs. Monks blended the herbs with wine, and call it Chartreuse. The manuscript is kept as secret until now, only 3 monks can see it.

Chartreuse was permitted to launch in the market in 1970. Now, we just know Saxifraga, bellflower and honey in it, but the details are still a secret.  Green Chartreuse (55%) is the only liqueur in the world with a completely natural green colour made from 130 herbs and plants macerated in alcohol and steeped for about 8 hours. A last maceration of plants gives its colour to the liqueur.

 Yellow Chartreuse (40%), which has a milder and sweeter flavor and aroma. Chartreuse liquors generally have performed well at international spirit ratings competitions. The basic green offering has won silver and double gold medals from the San Francisco World Spirits Competition. It has also earned an above-average score of 93 from the Beverage Testing Institute and has been given scores in the 96-100 intervals by Wine Enthusiast. The basic Yellow Chartreuse has received more modest (though still average or above) ratings.