Today the Carthusian monks produce the Chartreuse as yesterday: they jealously preserve the secret recipe of which they are the only ones who know the details. No additives or dyes, just the natural color given by the 130 herbs macerated in a high quality alcohol, then distilled. A distillate of honey and sugar syrup is then added to the Jaune variety. At this point the long aging begins in the oak barrels, in the beautiful cellars of Voiron, in the south-eastern part of France.