For centuries, monastic communities have produced herbal liqueurs and spirits, originally as medicinal remedies rooted in cloistered knowledge of plants, fermentation, and distillation. These liqueurs often carry not only religious significance but also cultural and historical weight, representing some of the oldest continuously crafted beverages in the world. While most are associated with European Catholic orders, a few lesser-known examples and adaptations can be found in other regions as well. Here are some of the better known ones:
1. Chartreuse (France)
Order: Carthusian monks
Established: 1737 (recipe origin: 1605)
Location: Grande Chartreuse monastery, Isère, France
Chartreuse is the most authentic and prominent monastic liqueur still in production today. The Carthusian monks produce two main types: Green Chartreuse (55% ABV) and Yellow Chartreuse (40% ABV), both made from a secret blend of 130 herbs and plants. The formula originates from a 1605 manuscript given to the monks, which they adapted into a tonic known as Elixir Végétal de la Grande-Chartreuse in 1737.
Only two monks at any time know the complete recipe. The liqueur is distilled in Voiron and aged in oak barrels in the Chartreuse Mountains. Despite global demand, the monks announced in 2023 that they would not increase production, citing ecological concerns and a desire to maintain their monastic focus. Chartreuse is widely used in classic cocktails such as the Last Word and the Bijou, as well as sipped neat as a digestif.
2. Bénédictine (France)
Order: Originally Benedictine monks (modern version secular)
Established: Recipe attributed to 1510; commercial production since 1863
Location: Fécamp, Normandy, France
Bénédictine liqueur was inspired by a recipe said to have been developed by Benedictine monks at Fécamp Abbey in the early 16th century. Production ceased during the French Revolution. In 1863, wine merchant Alexandre Le Grand revived the formula and launched the liqueur under the label D.O.M. Bénédictine (“Deo Optimo Maximo”).
Today, Bénédictine is produced by Bacardi-Martini. Though no longer monastic in production, it retains branding and lore that emphasize its abbey origins. The liqueur contains 27 herbs and spices, with a profile that’s sweeter and more citrus-forward than Chartreuse. It is used in the B&B (Bénédictine and Brandy) and in culinary applications.
3. Kloster Andechs Liqueurs (Germany)
Order: Benedictine monks of Andechs Abbey
Established: Spirits since the 15th century (modern distillation ongoing)
Location: Andechs, Bavaria, Germany
Andechs Abbey is one of the few active Benedictine monasteries in Europe producing both beer and spirits. The monks craft small batches of traditional herbal liqueurs and fruit brandies, including Klosterlikör, a bitter herbal digestif. They also produce Obstler (fruit brandy from apples and pears), following traditional monastic distillation methods.
Products are mostly sold on-site or through regional retailers. Proceeds support the monastery’s upkeep and charitable works.
4. Abbaye de Lérins Liqueurs (France)
Order: Cistercian monks
Established: Distillation began in the 1990s
Location: Île Saint-Honorat, near Cannes, France
Located on a small island off the French Riviera, the Cistercian monks of Lérins Abbey produce limited quantities of liqueurs and fortified wines. Their products include Lérina Verte and Lérina Jaune, herbal spirits inspired by Chartreuse, as well as fruit-based liqueurs made with walnuts, mandarins, or verbena.
All products are made by the monastic community, with ingredients often grown on the island. Sales are direct to consumers or via the abbey’s website. Production remains intentionally small-scale.
5. Elixir Végétal (France)
Order: Carthusian monks
Established: 1737
Location: Same as Chartreuse
Separate from Chartreuse liqueur, the Elixir Végétal de la Grande-Chartreuse is the original 69% ABV herbal tonic developed by the Carthusians. It is sold in 100 ml bottles housed in small wooden cases and still used in traditional ways: diluted in sugar water or on a sugar cube as a tonic or digestive aid. Though medicinal in origin, it is legally classified as a spirit.
6. Orthodox Monasteries (Eastern Europe & Greece)
Orders: Various Orthodox Christian monastic communities
Products: Raki, tsipouro, fruit and herbal liqueurs
Monastic communities in countries like Greece, Serbia, Bulgaria, and Romania often produce their own tsipouro, raki, or homemade fruit liqueurs using grapes, cherries, plums, and herbs. Production is largely for local use or monastery shops, not for export or large-scale branding.
Mount Athos in Greece, for example, produces spirits from monastery-grown grapes, while Serbian monasteries often make walnut and cherry liqueurs for religious festivals. These are made with traditional techniques and are part of monastic self-sufficiency, though rarely marketed internationally.
7. Mount Saint Benedict (Trinidad and Tobago)
Order: Benedictine monks
Products: Bay rum and herbal preparations
Though not a liqueur in the modern sense, Mount Saint Benedict Abbey in Trinidad produces bay rum, a traditional Caribbean herbal tonic made with alcohol and essential oils. While used externally, it reflects the same monastic interest in herbal preparations. The abbey has also developed herbal bitters and teas with therapeutic intent.
8. Holy Transfiguration Monastery (Australia)
Order: Eastern Orthodox monks
Products: Cherry and walnut liqueurs (limited)
A small Orthodox monastery in Victoria, Australia, reportedly produces small batches of cherry and walnut liqueurs using traditional methods. These are typically available through monastery gift shops and are made from local fruit and herbs. Production is artisanal and supports the religious community.
9. North American Trappist Monasteries
Orders: Trappist (Cistercian)
Notable locations: New Clairvaux Abbey (California), St. Joseph Abbey (Louisiana)
Products: Primarily beer and wine; limited interest in spirits
While Trappist monasteries in North America focus more on beer and wine, some have expressed interest in distillation. For example, New Clairvaux Abbey in California partnered with Sierra Nevada Brewing Company to produce monastic-style beers. Liqueur production has been explored, but no sustained spirit distillation exists to date.
10. Buddhist and Asian Monastic Traditions
Regions: Japan, China
Products: Herbal infusions, sometimes preserved in alcohol
In Buddhist traditions, alcohol consumption is generally discouraged. However, historical records from Japanese and Chinese temples mention the use of herbal infusions preserved in alcohol for medicinal use. These were not consumed as recreational drinks but served a functional role similar to monastic elixirs in Europe.
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