CHARTREUSE Noix des Peres Chartreux

In the Dauphiné region, there's a family tradition of macerating green walnuts picked on St. John's Day in brandy, then mixing them with wine and sugar. The Carthusian monks have taken up this ancestral recipe
The Chartreux Fathers have taken up this ancestral recipe, working from an infusion and distillation of carefully selected green walnuts. They then add a maceration of spices, Rhone Valley wine and sugar#P,& As an aperitif, to discover its full flavor and aromatic power. Serve chilled, between 10° and 12°. Its original notes make it a perfect match for some desserts.