Chartreuse

Menthol is the loudest of the 130; adding more just confirms the direction.

Equal parts acid, sugar and herb is the only balance that survives it.

Pine on pine. Juniper and hyssop are both resins, so the layering is seamless.

Stone-fruit almond against alpine herb; the same valley makes both of them.

It is already sweetened with honey notes; the real thing rounds off the burn.

Anethole runs under the menthol and pushes the finish twice as long.

Tropical esters give the herb something sweet and sharp to be measured against.

The after-dinner mint made literal; cocoa bitterness holds up to 55 percent alcohol.

Actually in the recipe. Serving the plant next to it is a tasting-note cheat sheet.

Safranal is where the yellow version gets its hay-and-honey depth. Double the dose.

Herbal-bitter liqueur and a bitter stalk share a green register.

Herbal spirit strips the fat film and leaves the rosemary standing alone.

Two bitter greens with a sweet edge; the tea gives it the umami it has never had.

Sweet green pyrazine under alpine herb; the drink stops reading as medicine.