The "Vegetal de la Grande-Chartreuse" is a green-colored liqueur produced by the Carthusian monks at the Grande Chartreuse monastery in the French Alps. It is made from a secret blend of 130 herbs, plants, and flowers that are macerated in alcohol for several weeks. The recipe for this liqueur has been kept a closely guarded secret for over 400 years, with only two monks at a time knowing the full recipe.

The process of making the Vegetal involves carefully selecting and blending the herbs and plants, then macerating them in a high-proof alcohol. The mixture is then distilled to create a concentrated elixir, which is then blended with a base of sugar and alcohol to create the final product. The resulting liqueur has a complex herbal flavor with notes of anise, mint, and other botanicals.

The Vegetal de la Grande-Chartreuse is often served as a digestif, sipped neat or on the rocks. It is also used in cocktails, such as the Chartreuse Swizzle or the Last Word, where its herbal notes add depth and complexity to the drink. Due to its unique flavor and history, the Vegetal de la Grande-Chartreuse is considered one of the most iconic and revered liqueurs in the world.