Chartreuse (liqueur) was not a secret but well known. At the death of the pharmacist, his heirs returned the manuscript to the monks who had been back at the Monastery since 1816. In 1838, they developed Yellow Chartreuse, a sweeter version of the Green Chartreuse, 40% alcohol liqueur (80° proof). The monks were again expelled from the monastery following a French law in 1903, and their real property, including the distillery, was confiscated by the government. The monks took their secret recipe to their refuge in Tarragona, Catalonia, and began producing their liqueurs with the same label, but with an additional label
Maple liqueur taste. The process of making maple liqueur is simple. Equal parts rye whiskey and maple syrup are combined in a sealable mason jar, mixed thoroughly and then left to sit in the refrigerator for at least two weeks. Other spices and ingredients can be added to give different flavors to the liqueur, such as glycerin, honey, or brown sugar. As is with standard aging processes, generally, the longer the liqueur is left to age, the better the final product. After this, the liqueur is ready to be consumed. As mentioned previously, commercially produced maple liqueurs are not very common due