Chartreuse

Chartreuse’s Philippe Rochez is serious about his green elixir.

Despite being referred to by Saki, Evelyn Waugh, Quentin Tarantino, Poppy Z. Brite, ZZ Top, Morphine, Tom Waits, and Ted Conover, Chartreuse is for many still very much an unknown entity.

For so long the historied Carthusian liqueur, the one that in 1884 gave its name to the colour of the same descriptor, languished upon the dark back bars of many a North American establishment gathering dust. I’m pretty sure that apart from the odd order from visiting Europeans, we simply didn’t really know what to do with the mysterious green-coloured liquid.

But today Chartreuse sales are booming thanks to a new found interest in this extraordinarily complex beverage. Whether as an aperitif over ice, as an ingredient in all manner of cocktails, or as an after dinner meditative treat, this sophisticated herb, plant, and flower flavoured liqueur is perhaps a challenging prospect for the uninitiated, but after few sips one begins to understand why its unique characteristics have endured for over 250 years. Those monks certainly know their stuff…

Always hungry for knowledge (and the odd taste or two), Good Food Revolution sat down with Chartreuse’s Philippe Rochez for a chat.

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Chartreuse is available through the LCBO and is represented in Ontario by Noble Estates.

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Edinburgh-born/Toronto-based Sommelier, consultant, writer, judge, and educator Jamie Drummond is the Director of Programs/Editor of Good Food Revolution… And after 42 years it appears that he has found his perfect tipple, much to the chagrin of his girlfriend.