Rakija vs Chartreuse: Taste, ABV, Calories & More
Rakija vs Chartreuse
| Information | Rakija | Chartreuse |
|---|---|---|
Family | Spirit | Spirit |
Type | anise spirit | anise spirit |
Container | Shot | Shot |
Serving Size | 45 mL/1.5oz | 45 mL/1.5oz |
Calories | 97 kcal | 137 kcal |
ABV % | 40% | 55% |
Alcohol (grams) | 14.2 | 19.5 |
Taste | Strong, fruity, fiery | Herbal, sweet, botanical |
Texture | Oily, viscous, smooth | Viscous, coating, warming |
Mixers | Cold water and ice | Tonic, chocolate, pineapple juice |
Is Vegan? | Yes | Yes |
Glutenfree? | Yes | Yes |
Carbs (grams) | 0 | 10 |
Sugars (grams) | 0 | 10 |
Main Ingredient | Fermented fruit | Sugar beet spirit |
Aged? | 1 to 5 years | Aged in uncharred French oak casks for several years. |
Country | Serbia | France |
Price (USD) | 20 - 60 | 60 - 150 |
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A closer look at the history, taste, and unique characteristics of these two beverages.
Drink Type
Rakija & Chartreuse | anise spirit
An anise spirit is a clear, distilled alcoholic beverage heavily flavored with the essential oils of star anise, green anise, or fennel. A defining characteristic of this category is the louche effect, a chemical reaction where the liquid spontaneously turns cloudy and opaque when diluted with water.
What Makes Each Drink Unique?
Rakija
Unlike standard commercial brandies, rakija is traditionally double-distilled in small copper pot stills without any added sugars. Its deep cultural integration means it is often crafted domestically using varied, locally sourced fermented fruits, resulting in a distinctly rustic, unstandardized, and intensely potent flavor profile.
Chartreuse
This liqueur is distinguished by its proprietary blend of 130 botanicals, known only to two Carthusian monks at any time. Furthermore, its distinctive natural color, derived entirely from chlorophyll without artificial dyes, remains uniquely stable despite the high alcohol content and extended aging.
The Taste Experience
Rakija
Rakija presents a highly concentrated, fiery alcoholic warmth accompanied by the distinct, natural essence of its base fruit. The finish is typically long, sharp, and dry, leaving a pronounced, lingering warmth on the palate after each sip.
Chartreuse
Green Chartreuse presents a complex, heavily botanical flavor profile. It delivers pronounced notes of pine, citrus, and anise, balanced by a deep, syrupy sweetness. The finish is lingering, earthy, and notably warm due to its high alcohol by volume content.
Serving Notes
Rakija
The recommended serving temperature for rakija is 4 degrees Celsius / 39.2 Fahrenheit. Lower temperatures suppress the intense alcohol heat while highlighting the botanical anise notes. Chilling also facilitates the louching effect when water is added, creating a desired milky emulsion through the precipitation of essential oils.
Chartreuse
The recommended serving temperature for chartreuse is 12 degrees Celsius / 53.6 Fahrenheit. Serving at twelve degrees Celsius balances the intense herbal complexity with the high alcohol content. This temperature prevents the spirit from becoming overly volatile while allowing the intricate botanical notes to remain perceptible on the palate.
History & Origin
Rakija
The origins of rakija trace back centuries in the Balkan Peninsula, likely evolving alongside the introduction of early distillation techniques by the Ottoman Empire. The name itself derives from the Arabic term for distilled spirits. Over time, this potent fruit brandy became deeply embedded in regional rural traditions. Families began crafting their own variations utilizing abundant local harvests, cementing its status as a vital cultural staple.
Chartreuse
Chartreuse is a French liqueur originally created by Carthusian monks in 1737 from a 1605 manuscript. Originally formulated as a medicinal elixir, it quickly became a widely consumed beverage. To this day, the complex mixture of botanicals is exclusively prepared by only two monks at a time, who closely guard the exact recipe at their distillation facility located in the French Alps.