A brilliantly diverse category, encompassing the monastic liqueurs like Chartreuse alongside Italian classics such as Amaretto and Sambuca, cult drinks like Jagermeister and old stagers like Kummel. Many herb liqueurs contain dozens of different ingredients, the exact constitution and combination of which is invariably a jealously-guarded secret.
A bottle of Chartreuse Yellow Liqueur, made at the Tarragona distillery in Spain, we estimate, during the 1970s. The liqueur is made by a silent order of monks, only a handful of whom know the exact recipe.
A sought after bottling of Yellow Chartreuse liqueur, made at their Tarragona factory and released sometime between 1966 and 1973. The story has it that this was produced in 1960 and then rested in casks until at least 1966 before bottling, but as with many stories around Chartreuse of this era it's far from certain.
An old bottle of Green Chartreuse. Made to a secret recipe of 130 herbs and plants known to only a few monks at any time. We estimate this was bottled in the 1980s, the decade in which the distillery in Tarragona closed and all production moved to Voiron in France.
An incredibly rare old bottling of Chartreuse Yellow Liqueur produced at the Tarragona distillery in Spain. We estimate this was bottled in the 1950s, the monks having been exiled from France in 1903, although they kept producing at Tarragona until 1989.
A late 1950s bottling of Green Chartreuse. Made to a secret recipe known to only a handful of silent order monks, this is a blend of 130 plants. This was produced at a time when production was being carried out in both Tarragona in Spain and Voiron in France.
A rare 1940s bottling of Yellow Chartreuse produced in Tarragona. In 1903, the Charteuse monks, members of the Carthusian order, were expelled from France and left their spiritual home at Fourvoirie for Spain. The silent order of monks have been producing their elixirs since 1737.