Created in 1840, this yellow liqueur is inspired by the Elixir Végétal recipe. It was so popular that Father Garnier, attorney and responsible for liqueurs at the time, subsequently decided to officially name it Chartreuse Jaune and registered the “Chartreuse” mark in 1852. It was a liqueur with a 43 ° content, produced and still made today by the Chartreux Fathers.

Chartreuse Jaune is characterized by its sweetness, spicy scents and natural color from 130 plants, flowers, bark, roots and spices.

Its production is significantly different from the Green Chartreuse and requires several weeks of work in various stages:

- Grinds made by the monks in the plant room at the Grande Chartreuse monastery.
- Distillation to obtain the aroma.
- Different types of maceration that extract the active ingredients from the plants and give the liquor its natural color.

It then ages for a long time in truncated cone-shaped oak vats before being bottled, and continues to evolve and develop its complexity in the bottle.

Softer, rounder, and more floral than its famous green sibling, Chartreuse Jaune still carries the same sense of mystery. Sweet herbs, saffron, warm spices, and yellow flowers come through in waves, with a honeyed texture and slow-building complexity. It’s gentler on the palate, but no less layered—perfect sipped slowly, or in place of sweet vermouth where you want something with a little more body.