What is Chartreuse?

herbal liquor originating as medicine/"the elixir of long life" in 1604, produced by French Monks in distilleries in Vauvert, France and Voiron, France.

In 1764, they reformulated the recipe into a more "drinkable beverage" due to it's growing popularity as merely a delicious drink, rather than a medicine

both types use 130 herbs/plants/flowers from the french alps

What does Green Chartreuse taste like?

hints of: cinnamon, citrus, clove, rosemary, and thyme

Green Chartreuse %?

55% (ABV 110 proof)

What is ABV

Yellow Chartreuse %?

40% (ABV 80 proof)

What does Yellow Chartreuse taste like?

citrus, violet, honey, anise, licorice, saffron

What is Maraschino Liqueur?

from distillation of marasca cherries (small/sour); they grow in Dalmatian Coast of Croatia

What is Lillet Blanc?

aromatized white wine (sauvignon blanc); starts off bitter taste; traces of honey, mint, and orange lingering taste

What is Cointreau?

triple sec from Saint-Barthelemy-D'Anjou, France; originated in 1870s as an aperitif/digestif

What is an Aperitif?

What is SelvaRay Rum?

blend of copper still rum aging up to 5 years in bourbon casks, from Panama

What is Demerara Syrup?

basically simple syrup with demerara-specifc sugar; has caramel/toffee notes to it

What is Pimm's No1?

gin-based liqueur with herbal botanicals, caramelized orange, and spices (sweet/fruity/herbaceous taste)

What is Yuzu?

yellow/bumpy citrus, tastes like a crossover of lemons and mandarin oranges

What makes Rye a Rye?

must be from a mash bill of at least 51% rye grain AND must be bottled at a minimum of 40% ABV (80 proof)

(has a subtly spicy flavor profile)

What makes Bourbon a Bourbon?

must be from a mash bill of at least 51% corn; cannot contain additives, must be stored in charred new oak barrels at 125 proof or less, and must be 80% ABV (160 proof) or less