Before I arrived in Voiron, Chartreuse felt pretty irrelevant to me. Admittedly, I’d only had Chartreuse once or twice before, neither of which times was I particularly moved. In my mind, Chartreuse was nothing more than an obscure cocktail ingredient that mixologists stirred into their boozy concoctions. Even more embarrassing – though, I imagine I’m not alone in having thought this – I actually thought Chartreuse was a category or style of liquor/liqueur up until actually going to Chartreuse (which I also did not know was a place that existed).

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