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Where has all the Chartreuse gone?

everydaydrinking.com

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Re: Where has all the Chartreuse gone?

#161

Post by mustacheemperor »

kerrsclyde wrote: post #29
AceJohnny2 wrote: post #12

Chartreuse is a bit weird in that it's a kind of joint partnership between an isolationist monastery [1] and a liquor producer/distributor. I lived near Voiron and did the obligatory tour of the production facility (I already liked the liquor thanks to a friend (hey Iv!), and the place smelled delicious!) They do a good job maintaining the mystique of the Secret Recipe Known Only By A Handful™, which I suppose the mo…

Buckfast Tonic Wine, in the UK is produced in the same way. And it has been much maligned, linked with many alcohol related crimes, particularly in Scotland. [1] https://en.wikipedia.org/wiki/Buckfast_Tonic_Wine [2] https://www.thescottishsun.co.uk/news/scottish-news/7702950/...

I'm not an expert, but I think it's different in that Buckfast is licensed to big commercial distributors but Chartreuse production is quite restricted - hence the current situation. It sounds like this monastery doesn't want to industrialize production in the same way.

Re: Where has all the Chartreuse gone?

#162

Post by dendrite9 »

jrochkind1 wrote: post #107
2-718-281-828 wrote: post #75

How would you go about creating something Chartreuse-like yourself? Take some guess with what herbs and flowers might be used and soak it in Vodka for half a year. I wouldn't be obsessed about exactly replicating the taste. Who knows some variation on it might even taste better.

I enjoy making my own infusions. Have you ever done it? Have you ever tasted Chartreuse? In my experience, it's going to take a lot of practice to make something with the complexity of chartreuse that tastes good. If you're just starting out, I'd suggest starting with only 1 or 2 or maybe 3 ingredients, to get a sense of what they actually taste like. If you put a dozen or more things in there, it's going to be hard…

Here's a place that supposedly broke down the recipe in the 1800s. https://punchdrink.com/articles/berlin-distillery-decoded-ra...

Since you enjoy making your own infusions you might be interested in this book. I don't drink all that much and it is almost all beer, wine, or cider, but I enjoy lots of the stranger, more flavored liquors. I have been experimenting with infusions myself but in a fairly undisciplined way and with small batches.

https://www.kitchenartsandletters.com/products/italian-lique...

Re: Where has all the Chartreuse gone?

#163

Post by SturgeonsLaw »

TheCondor wrote: post #110
bee_rider wrote: post #98

Earlier quoted context omitted.

It is a bit funny that Four Loko got this reputation, when alcohol+caffeine have been helping people make bad decisions faster for ages (it isn’t like the FDA is gonna somehow ban rum and coke).

I don’t know that I’ve ever seen or heard about rum and coke resulting in the same effects as four loko or vodka Red Bull. Could be the formula, could be the intent of the drinkers. I don’t think it’s a cognitive bias, but there is a rowdiness at a party with a keg and then there is a different level at a party with 40s.

> I don’t know that I’ve ever seen or heard about rum and coke resulting in the same effects as four loko or vodka Red Bull

Then I take it you have never been to Australia...

https://www.betootaadvocate.com/uncategorized/cane-champagne...

Re: Where has all the Chartreuse gone?

#164

Post by [deleted] »

dendrite9 wrote: post #162
jrochkind1 wrote: post #107

Earlier quoted context omitted.

I enjoy making my own infusions. Have you ever done it? Have you ever tasted Chartreuse? In my experience, it's going to take a lot of practice to make something with the complexity of chartreuse that tastes good. If you're just starting out, I'd suggest starting with only 1 or 2 or maybe 3 ingredients, to get a sense of what they actually taste like. If you put a dozen or more things in there, it's going to be hard…

Here's a place that supposedly broke down the recipe in the 1800s. https://punchdrink.com/articles/berlin-distillery-decoded-ra... Since you enjoy making your own infusions you might be interested in this book. I don't drink all that much and it is almost all beer, wine, or cider, but I enjoy lots of the stranger, more flavored liquors. I have been experimenting with infusions myself but in a fairly undisciplined way…

[deleted]

Re: Where has all the Chartreuse gone?

#165

Post by jrochkind1 »

dendrite9 wrote: post #162
jrochkind1 wrote: post #107

Earlier quoted context omitted.

I enjoy making my own infusions. Have you ever done it? Have you ever tasted Chartreuse? In my experience, it's going to take a lot of practice to make something with the complexity of chartreuse that tastes good. If you're just starting out, I'd suggest starting with only 1 or 2 or maybe 3 ingredients, to get a sense of what they actually taste like. If you put a dozen or more things in there, it's going to be hard…

Here's a place that supposedly broke down the recipe in the 1800s. https://punchdrink.com/articles/berlin-distillery-decoded-ra... Since you enjoy making your own infusions you might be interested in this book. I don't drink all that much and it is almost all beer, wine, or cider, but I enjoy lots of the stranger, more flavored liquors. I have been experimenting with infusions myself but in a fairly undisciplined way…

They don't share the recipe though, ha!

I also enjoy the herbal/bitter liquors!

Re: Where has all the Chartreuse gone?

#166

Post by jamincan »

smdyc1 wrote: post #11

Sadly, I only recall having this almost 20 years ago. I probably wasn't old enough to appreciate it then. As I get older, I tend to appreciate the depth of flavour and savour these things so such more.

Apparently our sensitivity to bitterness decreases as we age. It explains kids' aversion to cruciferous vegetables and coffee, among others, although I think most of us grow to appreciate those things by our twenties at least.
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