A liqueur is a sugar-sweetened alcoholic beverage, typically flavored by fruits, herbs, spices, and/or nuts. (Liqueurs are distinguished from eaux-de-vie, fruit brandy, and flavored liquors, none of which contain added-sugar).
One of the world’s most renowned liqueurs is Chartreuse—so much so that a color that resembles the color of the drink is the drink’s namesake (“Chartreuse” was first used as a term of color in 1884). Chartreuse is a French liqueur that since 1737 has been made by the Carthusian Monks of the Grande Chartreuse Monastery, located in the Chartreuse Mountains of Grenoble, France. The secret recipe for the liqueur—distilled alcohol aged with 130 different herbs, plants, and flowers—was given to the monks in 1605 by François Annibal d’Estrées. The liqueur is produced at the monks’ distillery located in the nearby town of Voiron and, until the 1980s, at another distillery in Tarragona, Spain. Chartreuse holds the distinction of being one of only a handful of liquors that continue to age and improve in the bottle.