Talk:Chartreuse (liqueur)

Why are there degree signs for alcohol proof? Is this a European custom? I don't believe I've ever seen this before. --- Juicy 02:34, 27 November 2005 (UTC)

That's the French measurement custom, but normally alcoholic degree is defined as a percentage. Weird. David.Monniaux (talk) 12:31, 3 January 2008 (UTC)

Interesting that on lots of my older bottles of spirits, the degree sign is used for proof, with the percent sign used for volume. Most of the newer stuff doesn't include the proof measure at all. Just an observation really C2r (talk) 22:36, 4 January 2009 (UTC)

Of course, reading the wiki article on Alcoholic Proof states the difference in American and European measuring, and that degrees proof was used as standard terminology in Europe, though since 1980 the UK uses ABV - that would explain everything! C2r (talk) 22:44, 4 January 2009 (UTC)

The current article states that each of the three monks knows 1/3 of the recipe. It is my understanding that each monk knows 2/3 of the recipe: one knows parts 1 and 3, one knows parts 2 and 3, and one knows parts 1 and 2. Thus, should one monk die unexpectedly, the two survivors could teach his parts to a replacement.Naaman Brown (talk) 23:06, 17 November 2008 (UTC)

You're right -- that is the way secret sharing is usually done. Otherwise they would lose 1/3 of the recipe. I've added a citation needed to the claim. Autopilot (talk) 02:56, 5 December 2008 (UTC)

The official chartruese website claims only two monks know the formula and know how to make the recipe. Is there any proof of a secret share? 194.80.193.163 (talk) 20:21, 8 January 2009 (UTC)

Regarding its history, I was under the impression that Chartreuse had been around since long before 1740 -- like since the early 15th century, at least. I think I saw that in a history of the monastery (which I shall now have to go and locate . . .). --Michael K Smith^Talk 18:22, 16 September 2011 (UTC)

The article states Though the flavor is highly complex, many[who?] find it most distinctly reminiscent of anise, which is easily discernible as one of the ingredients. Anise predominates in Absinthe and Pernod, but I do not detect it as distinct in Chartreuse green.Naaman Brown (talk) 23:20, 17 November 2008 (UTC)

I found the same thing to be true of the Chartreuse yellow also. —Preceding unsigned comment added by 71.126.36.158 (talk) 14:11, 21 August 2009 (UTC)

Chartreuese has no taste whatsoever of anise - I checked with two noted sommeliers. And this odd comment has been sitting there for two years with a request for a reference, so it's deleted —Preceding unsigned comment added by 83.203.143.95 (talk) 10:05, 20 March 2010 (UTC)

Is there a reason why the infobox has to use the spelling "colour"? It looks odd when the rest of the article says "color" and indeed the box itself has "flavor". I'd like to change it in order to be consistent, but not if it was going to upset some system about which I do not know. Views please? 138.37.199.206 (talk) 12:07, 17 March 2009 (UTC)

Fixed. VMS Mosaic (talk) 06:44, 18 March 2009 (UTC)

This has been fixed many times but the British spelling keeps returning. I have fixed it again and added a Template:Use American English. GA-RT-22 (talk) 21:24, 17 December 2020 (UTC)

Someone added a reference and the formatting is off. Not sure how to fix it. Please help. Promelior (talk) 14:35, 20 September 2010 (UTC)

The article doesn't say what foods are customarily eaten with chartreuse liqueur. Is the liqueur usually consumed with desserts (like a dessert wine), with appetizers, with dinner, after dinner, or in any of these ways? Keraunos (talk) 06:59, 6 March 2013 (UTC)

• I see in the article on liqueur that liqueurs are usually consumed with dessert. I assume that would be the case also with chartreuse liqueur, would that be correct? Keraunos (talk) 07:21, 6 March 2013 (UTC)