Chartreuse has been made by the Carthusian monks since 1737. Originally and currently produced in the alpine region of Savoie in France, the monks had a short exile in Tarragonia, Spain. A closely guarded, proprietary blend of roots, herbs and spices is infused for an exceptional digetive liqueur that also lends complexity to many cocktails. They make a green and yellow bottling (the yellow bottling is the color known widely now as chartreuse). The green bottling is the more agressive, higher-proof of the two.