Chartreuse (liqueur) color chartreuse, which was first used as a term of color in 1884. It is one of the handful of liqueurs that continue to age and improve in the bottle. Green Chartreuse (110 proof or 55% ABV) is a naturally green liqueur made from 130 herbs and other plants macerated in alcohol and steeped for about eight hours. A last maceration of plants gives its color to the liqueur. Yellow Chartreuse (80 proof or 40%), which has a milder and sweeter flavour and aroma. VEP stands for "Vieillissement Exceptionnellement Prolongé", meaning "exceptionally prolonged aging". It is made using the same
Vin de liqueur armagnac. Vin de liqueur A vin de liqueur is a sweet fortified style of French wine that is fortified with brandy to unfermented grape must. The term "vin de liqueur" is also used by the European Union to refer to all fortified wines. These wines are similar to "vins doux naturels" but are sweeter and have more flavor influence from the added brandy. A "vin de liqueur" is usually served as an apéritif. The unfermented grape must is fortified with brandy until the solution reaches an alcohol level of 16%–22%. The resulting wine is left with a high level of