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The broad church of botanical liqueurs: monks, mountains, and secret bills of herbs.
European monasteries and apothecaries
The category descends from medicinal cordials made in abbeys and pharmacies, where distilling was the only way to keep herbs through a winter. Chartreuse and Benedictine are the famous survivors, and small producers keep adding to the shelf.
Dozens of herbs, roots, barks, and flowers macerate or distill into a base spirit, then sweeten and often rest. Recipes are almost always proprietary and frequently secret.
Wildly variable by bottle. Expect mint, anise, and alpine flowers over a sweet base, with bitterness ranging from a whisper to a wall.
Did you know
Chartreuse's recipe is still known to only a couple of Carthusian monks at a time, a restriction the order has kept for roughly three centuries.
Also known as: herbal liqueur, del santo herbal liqueur, del santo, fontbonne herbal liqueur, fontbonne, green key herbal liqueur
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