La Gauloise is made at the Distillerie du Centre in Limoges, a house whose roots run back to the 1780s. The recipe draws on more than thirty herbs, roots and spices, among them St John's wort, saffron, cardamom and genepi, double distilled over a wood fire before being balanced with spirit and sugar syrup and left to age slowly.
The Jaune is the gentler of the two colours in the range. It pours a bright yellow and opens with soft honey, vanilla and warm baking spice. The palate is rounded and almost syrupy in texture, with caramelised sweetness, more honey and a lift of dried flowers over the herbal base.
Traditionally taken as a digestif, either neat at room temperature or over ice with a twist of lemon. It also brings depth to herbal riffs on the Last Word and other classic Chartreuse serves.