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D.O.M. Bénédictine from the Abbey of the Trinity of Fécamp

This is one of the ancestral secret recipes invented by French monks. According to legend, this elixir based on medicinal plants was designed by a Venetian Benedictine monk, Bernardo Vincelli. In 1863, a merchant from the city of Fécamp rediscovered this forgotten recipe. He gave it the name of the Benedictine monks of his city, borrowing their motto, Deo Optimo Maximo, abbreviated D.O.M. (“To God most good, most great”). He also built a large building to house the distillery where the liqueur is still produced today. The recipe includes four basic preparations that use 27 different plants, infused in alcohol and then distilled. The resulting brandy, called Esprit, ages in oak barrels and is colored with saffron. Lemon balm, juniper and angelica are the main aromas.

Green Chartreuse from  the Monastery of La Grande Chartreuse

This is the only green liqueur, renowned worldwide, prepared with natural ingredients. Aged in oak barrels and in bottles, it has been made in France by the Carthusians since 1764 based on a traditional recipe kept secret and known only by the Carthusians themselves. More than 130 plants and herbs, macerated in grape alcohol and then distilled, make up the recipe. Powerful and unique, Green Chartreuse is the only natural green liqueur (owing its color to chlorophyll). It’s best appreciated with ice, as a digestive and in cocktails.

Yellow Chartreuse from the Monastery of La Grande Chartreuse 

Yellow Chartreuse is made from the same plants as Green Chartreuse, but in different proportions. It has been produced since 1838 according to a secret recipe that consists (as for green chartreuse) of 130 plants and herbs, macerated in grape alcohol and then distilled. Even today, only two Carthusian brothers know the names of the plants and how to mix and distill them. They control the slow aging of the liquor and decide when it is ready to be bottled. Sweet and mellow, Yellow Chartreuse is characterized by notes of honey, flowers, and spices, and its natural pigmentation comes from saffron.

Mead from the Abbey of Sainte Marie du Désert

Predating wine, mead—dubbed “drink of the gods”—is probably the oldest alcoholic beverage in the world. Considered the divine liqueur of the inhabitants of Olympus in Greek mythology, mead is a drink made only with water and honey. Fermented with alcoholic yeasts carefully selected by the Cistercian monks of the French abbey of Sainte Marie du Désert, it is their main source of income. A large apiary at the abbey allows the artisanal manufacture of honey and sweets, which are very popular among gourmets. Mead is served very cold as an aperitif and as a digestive.

Mandarin liqueur of the Abbey of Lérins

This mandarin orange liqueur is made by Cistercian monks starting from a studied selection of plants, mixed in a balanced way and distilled carefully. It is described as having “an orange, coppery and bright color, an intense aroma of mandarin orange, orange peel and candied citrus fruit, balanced and fruity,” by Jean Pierre Roux, master sommelier. This liqueur can be taken as a digestive or in a cocktail. It should be served very cold or over ice.

Eau de Vie from the Abbey of Notre Dame D'Aiguebelle

A historic product of the Abbey of Aiguebelle, founded in the 12th century by the monks of Morimond in the region of the Drôme Provençale, in the south of France, this brandy has a centuries-old history. With a homemade recipe and ancestral methods developed by Cistercian monks, the famous liqueur is characterized by a delicate and fruity aroma obtained thanks to a particularly slow distillation and careful selection of fruits.

Gentian from the Monastery of the Grande Chartreuse

Gentian, as we read on the label, is a liqueur made from the roots of gentian, a mountain plant easily recognizable in pastures for its large size, thick leaves, thin flowers, and bright yellow color. After maceration in alcohol, its roots produce a powerful aperitif. Gentian is consumed pure with ice cream, a classic, or mixed with black gooseberries or club soda.

The Sénancole liquour of Notre Dame of the Sénanque Abbey

The Sénanque monks have elaborated this ancient liqueur from 19 plants that flourish in the Provençal valley of the Sénanque abbey. It is at the same time elegant and balanced, with a balance of flavors and aromas typical of the Provençal context. In 1969, when the last Sénanque monks left the abbey to reunite with the mother abbey of Lérins, they brought with them the precious recipe. Today the Sénanque abbey once again hosts a Cistercian community, and the Sénancole liqueur has returned to its native valley.
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