Digestive
how to taste chartreuse
The art of tasting a great liqueur is above all the art of sharing a special moment with enthusiasts, friends or relatives.
To taste a liqueur well is also to understand its history and the know-how of the men who make it.
To discover all the flavors and aromatic power of the Chartreuse, it should be served chilled, between 11°C and 13°C or over ice, in shot glasses. You will thus obtain a perfect balance between the alcohol which provides its structure, the sugar which gives it its sweetness and the aromatic expression of the 130 plants.
Ideally, cool the bottle a few hours before tasting, or frost the glasses in the freezer. Avoid placing the bottle in the freezer as this prevents the aromas from fully expressing themselves. It can also crystallize plant particles and give an unpleasant visual appearance.
For the tasting itself, all your senses will be called upon: sight, smell and taste. In spirits as in wines, we talk about the color, the nose, the mouth.
tasting of the yellow chartreuse
COLOR : A golden yellow color, intense and deep, with a soft structure.
NOSE : Pass the glass under your nose several times to familiarize yourself with the aromas. Inhale slowly but deeply. The nose is fresh and spicy at the same time.
PALATE : The best is to take a first sip to prepare your palate for tasting. Scents of turmeric, citrus and light notes of anise. Floral notes extend the tasting.
tasting of the green chartreuse
COLOR : A Chartreuse Green color, very shiny and natural, a fluid texture given the 55 ° alcohol content.
NOSE : Hold the glass far enough from the nose to smell the perfumes without inhaling the alcohol fumes. The aromas are complex and powerful, herbaceous, peppery, hints of cloves.
PALATE : A fresh palate with vegetal, mint, pine sap and citrus notes. Bitter tea at the end of the mouth prolongs the tasting.
