Chartreuse (shar-trerz) is a spicy plant liqueur made from 130 herbs and a brandy base. It was originally produced by
Carthusian monks at the monastery of the Grande Chartreuse in Grenoble, France, in the early seventeenth century, but it was not commercialized until the middle nineteenth century. Today the order still controls the distillation process of Chartreuse, the secret formula for
which is known only by five monks. There are two types of Chartreuse, the green being stronger and drier than the yellow, which is sweeter.