Only two Chartreuse monks know the identity of the 130 plants, how to blend them and how to distill them into this world famous liqueur. They are also the only ones who know which plants they have to macerate to produce the natural green and yellow colors. And they alone supervise the slow ageing in oak casks.
Milder and sweeter than the famous Green Chartreuse, Yellow Chartreuse was introduced to the world in 1838. It also is presented in the traditional Chartreuse liqueur bottle embossed with the seal of La Grande Chartreuse. Its color is entirely natural with no artificial flavors or preservatives. It, too, can be enjoyed neat or in a long drink.
To bring out all its flavor, it should be consumed very cold, even on the rocks. Traditionally considered an after dinner drink, Chartreuse is more and more being enjoyed as a long drink.