Frederick Wildman Spirits

Our philosophy towards our spirits is to keep our portfolio small and filled with craft spirits of only the most outstanding quality. These spirits have garnered awards, as well as being embraced by both bartenders and consumers alike. Whether it be at your favorite watering hole, restaurant, or even at home, these spirits fill a void necessary for any spirit portfolio. Read More

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Author Alex Truman works for, an online spirits and liqueurs retailer specializing in absinthes, bitters and digestifs.

You’ve probably come across chartreuse at your favorite cocktail bar. And it’s usually available in two ubiquitous varieties – green and yellow. But there are many variations of this interesting liqueur, which is backed by a rich history.

Chartreuse is a very unique spirit hailing from the Chartreuse Mountains region of Grenoble in France. It is produced solely by the monks of the Carthusian order in the Grand Charter house of the monastery (pictured below).

chartreuse monastery

The most fascinating thing behind the production of chartreuse is the pure secrecy of the recipe. It is believed that only Minister Benoit and Brother Jean-Jacques know the full list of the 130 ingredients included in the original recipe. The common perception is that 1/3 of the ingredients originate from the Chartreuse region, with the remainder coming from regions all over the world.

The monastery was founded in 1084 by Saint Bruno of Cologne, Germany. The recipe was given to the monks by one of King Henry IV’s Marshall’s in 1605, and this was experimented with for many years. Fast forward a century, and the monk Jérôme Maubec had developed Élixir végétal de la Grande-Chartreuse in 1737. The drink began to be produced more and more as it increased in popularity, and eventually a milder version was created in 1764 – Chartreuse Vertre (green), which was then followed by Chartreuse Juane (yellow) in 1838.

The sale of chartreuse began to finance the maintenance of the monastery and also fund charities and religious projects. Over the years, many people have tried and failed to reproduce the secret recipe, which means we’re still entirely dependent on those monks to keep us plied with this delightful spirit.

Over time, the monks have experimented further and developed many variations of chartreuse, which are certainly worth seeking out. More on that below.


chartreuse distillery

The start of the production process involves the drying, chopping and mixing of 18 tons of plant material within the main abbey of the Carthusian order. These materials are then transported to the distillery in Voiron, which is 24km away. The material will then be macerated in alcohol, and left to distil for approximately eight hours.

When the distillation process has finished, further plant material is macerated in the new distillate. This is how the liqueur gains its color. Upon the completion of the second maceration, the liqueur is taken to the largest liqueur cellar in the world in Voiron. It is left to age in oak casks, with no certain time limit. It will be bottled whenever the monks decide it is appropriate to thin it to appropriate strength.

Since the whole aura surrounding the spirit is very secretive, the best way to discover chartreuse is to taste it. It’s relatively easy to find the green and yellow varieties these days, but below are some of the lesser known variations the monks also produce.


 Chartreuse Elixir Vegetal

This is the original elixir produced by Jérôme Maubec in 1737. It initially contained the words “elixir for long life” on the label, however such claims are no longer acceptable on labels, so that got scrapped. The original tagline nodded to the spirit’s first use as a medical tonic, but over time it was purchased more and more frequently for the flavor.

The monks have constantly strived for perfection whilst experimenting and looking to improve the elixir. However, the drink still stays true to the original 130 ingredients from the first recipe.

The spirit was last altered in 2010 due to EU regulations that restricted the transportation and aging of alcoholic products with an ABV of higher than 70%. As the Elixir used to be 71%, the monks decided to begin thinning the spirit to 69% to keep it as similar as possible, but also making it available for transport.

Elixir Végétal can be used in many different forms. Adding a few drops into sugar water, or a cup of tea can add a lot of flavor and a new element to your drink. Of course, it’s also possible to experiment with cocktails, as this can work as a substitute for herbal bitters. The elixir is also believed to help alleviate illness and fatigue when mixed with hot water.

69% ABV, Voiron Distillery, France.


It’s a common tradition for the people of the French mountain regions to produce a liquor of the same name as the region itself, with the secret recipes utilizing local herbs and plants.

This is how the monks came about producing their own Génépi, as this is a generic term for a group of plants that grow in this region. Therefore, they altered their production process to ensure that the distillate would take on all characteristics of the génépi herbs to create a unique flavor. This gives the spirit a very sweet flavoring, but also has notes of an herbal bitterness.

This spirit has become quite popular with chartreuse enthusiasts for its individual flavor and great taste. It can be enjoyed neat if well chilled, or on ice.

40% ABV, Voiron Distillery, France.


French speakers might have guessed that this chartreuse was developed specifically as a 900th anniversary special. This was done in order to celebrate the founder of the Carthusian order, Saint Bruno.

The monks spent a lot of time and effort developing and producing this chartreuse, and the result is one of certain quality and expertise. The spirit lands somewhere between the flavors of Chartreuse Verte and Juane – certainly sweeter than Verte, but not quite as sweet as Juane.

To let the flavor develop and mature, the spirit is left to age for extensive periods of time before being bottled. The bottles are individually numbered, making each one unique. The bottle shape is similar to that of the design of the bottles used between 1840 and 1878. This chartreuse can be enjoyed chilled, or on ice.

The swizzle, a style of cocktail utilizing crushed ice, typically made with rum and given a good mixing with a swizzle stick, is a perfect drink for the approaching Summer. In this swizzle, Jamie utilizesEdinburgh Gin, a new gin on the market. With wonderful floral tones and resounding pine notes, it is the perfect gin for the Evergreen SwizzRecipe


1 1/2 oz Edinburgh Gin

1/2 oz Yellow Chartreuse

Zirbenz Pine Liqueur

1/2 oz fresh lime juice

1/2 oz simple syrup


shake with ice

strain over crushed ice in a Collins glass

garnish with rosemary sprig

serve with straw

When Pigs Fly and Scotsman’s Journey from the November 13 issue of Tasting Panel

4 1/2 teaspoons gin
4 1/2 teaspoons green Chartreuse
4 1/2 teaspoons maraschino liqueur (such as Luxardo Originale 32°)
4 1/2 teaspoons fresh lime juice
1 tablespoon powdered sugar
1 pasteurized egg white
Crushed ice
Club soda, chilled
2 lime peel strips


Combine gin, green Chartreuse, maraschino liqueur, fresh lime juice, powdered sugar, and egg white in a cocktail shaker. Cover with lid, and shake vigorously until frothy (about 20 seconds). Remove lid, and fill shaker with crushed ice. Cover with lid, and shake vigorously until chilled (about 15 seconds). Strain into 2 (10-oz.) stemmed glasses, and top each with a splash of chilled club soda. Twist a lime peel strip over each drink, and rub around rim of each glass; garnish with lime peel strip.
John Currence, Adapted from Pickles, Pigs & Whiskey by chef John Currence., Southern Living

Last Word Fizz

Last-Word Fizz Recipe |

Tim Master, #Chartreuse Training Video

Produced only by Carthusian monks tucked away in the French Alps near Grenoble, chartreuse is special. Legend has it that only two of the brothers ever know the secret recipe for Chartreuse. The story goes that each of the brothers memorizes a part of the recipe, which involves 130 herbs, plants and flowers, and since they take a vow of silence, it has remained a mystery to the outside world for over 400 years. Chartreuse was originally produced as a digestif, consumed for its medicinal, cure-all properties. It comes in three varieties (yellow, green, and VEP elixir), but we’ve chosen to focus on the Green because it is the strongest (110 proof) of the syrupy trio and has the most extreme taste. In addition to its striking green color, Green Chartreuse also has a few other similarities to absinthe – there’s the intense floral and herbal flavor, with hints of cloves, citrus, thyme, rosemary and cinnamon. And as it also contains a small quantity of thujone, the active chemical in wormwood, Chartreuse is said to have psychoactive qualities. So while describing the intense flavor of Chartreuse as heavenly might be a stretch, there’s still a good chance that after a few sips, you might see god.

#Chartreuse discussion from 0:00-0:57

Maybe it’s the drama of popping a cork. Or the belief that bubbles bring booze straight to your head. Whatever the reason, when it’s time to celebrate – especially around the holidays – we don’t reach for plain old wine, whiskey, or beer: We raise a glass of bubbly. “Champagne is an optimist’s drink,” says François Morisson, bartender at New York’s Minetta Tavern. “Bubbles just make people feel happy – they’re always rising to the top.” But there’s more to do with champagne than simply pouring it into a flute. With one of the Minetta team’s easy, sophisticated recipes, you can create a memorable cocktail that’ll have you buzzing into next year. 1. Cole Fizz (pictured, above, left) Morisson says: “This is a light, refreshing, easygoing drink. You could easily have five of them.” • 1.5 oz cane juice–based rum, like Rhum J.M Blanc • .25 oz yellow Chartreuse • .25 oz agave syrup • .5 oz fresh lime juice • 1 egg white • Dash of grapefruit bitters • Champagne

"The allure of an intact antique liquor sample lies in the fact it can provide a clear snapshot into an earlier time," says Ted Breaux, whose research into vintage, pre-ban absinthes from the early 20th century helped create the modern brand Lucid, and make the whole absinthe category legal again. "Certain spirits, like absinthe and Chartreuse, continue to age in the bottle. What we’re tasting today is a little different than what it was a century ago." Besides Lucid, Breaux has created several absinthes through his company, Jade Liqueurs, including the elegant Nouvelle Orleans. More recently, he has set about duplicating some of the dozen originals in his collection, and has produced three reverse-engineered recreations, including a reproduction of the 1890s original Edouard Pernod, a 1901 Absinthe Superieure and a C.F. Berger original Swiss absinthe recipe.

Bars are also getting in on the vintage spirits act, and not only with whisky and cognac. Pouring Ribbons, a new bar in New York’s East Village, boasts an entire page of vintage Chartreuse bottles (both yellow and green) dating back to the 1950s. A single ounce of the strong, funky liqueur can set you back as much as $125. Salvatore Calabrese, a noted London bartender and co-owner of the bar at the Playboy Club London, has made a specialty of crafting cocktails from old booze. He made the news at the beginning of 2012, when a patron accidentally broke a 224-year-old bottle of cognac worth about $77,000.

Ask Men: Old Alcohols- Featuring Chartreuse

The Crippler (for two)


3⁄4 ounce rye whiskey

3⁄4 ounce Rhum JM Gold 3

⁄4 ounce mezcal

3⁄4 ounce Stroh Jagertee (Austrian liqueur made with tea and spices)

1 dash yellow Chartreuse

2 dashes Bitter End Memphis BBQ bitters


Stir ingredients well with ice and strain into two small cocktail glasses.

—From Tad Carducci of the Tippler, New York.

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