On the expensive side, one recently seen this display in a monastery’s meeting room in France. 3m high, 5m wide filled with bottles of chartreuse, some more than a century old, some very rare editions where less than ten bottles were produced.
Any of these bottles could be sold for several thousands.
The story of the liqueur is fascinating.
To start the original manuscript was an alchemist recipe for the elixir of life, it might have been brought back from Constantinople by one of François Annibal d’Estrées ancestor.
Since it seems valuable but he couldn’t do anything with it, he brought it to the best herbalists he knew: the cartusian monks.
The monks worked on it for a while but it’s only in 1755 that he brother Jerome Maubec managed to refine the recipe to create the first chartreuse “Elixir de Santé”. The recipe was written down in a manuscript and kept secret at all cost.
A lot of events happened after that, the monk got expelled and the monastery was seized by the French revolutionaries. They came back few decades later. They created the brand “Chartreuse” in 1840.
In 1903 the monastery and the brand “Chartreuse” was seized by the French government and the monks expelled once again. This time the monks saw the wind turn in advance and moved all the production equipment in Spain to protect it and started the production there. From 1903 the Chartreuse was produced in Tarragona (Spain) by the monk.
At this period the recognition of the liquor grew internationally. In 1925 it appears in the novel “The Magnificent Gatsby”.
The monks finally regains the brand after decades of trials and the right to move back their monasteries.
In 1935 a landslide destroyed their facilities at “la Fourvoirie”. They saved what they could and moved everything to Voiron, to be close to a train station for logistic. (I have a picture of my great grandfather supervising the transportation of the barrels after the landslide, I can share it if I manage to find it again).
They moved the distillery to Aiguenoire in 2018.
The monks created a company that produce the chartreuse, all the technical steps (bottling, labeling …) are done by this company under the monks supervision but the recipe is still kept secret and only a few monks have access to it. So, despite the million of bottles produced every year, the critical steps of the recipe, the mix of plants, are still done by the monks themselves in secret.
Chartreuse can be hard to find in the US right now since it grew in popularity since the early 2010s but the monks don’t want to increase production. From what I understand their mindset is that there is no point of increasing the production for a trend that might be gone in a few decades.
This is the best one in my opinion (after the VEP, but the VEPs are in another budget range)
As a french and daily nixos user, this is great.
Nixos or a derivative would make a ton of sense for an administration, just load the same config on all the computers and voila! Each department can have it’s own variation of the config.
The presidential version of a McMansion
I like Grist, it’s a step closer to a database but is still as easy to use then a spreadsheet.
20GW of wind turbines would produce around 44TWh of intermittent electricity over a year, and around 880 TWh of electricity over their lifetime before needing to be replaced. (Around 20 years)
3.2GW of nuclear (the Hinkley Point C reactor) would produce 22TWh of baseload electricity in a year and around 1320 TWh over there lifetime of the reactor.
Personal disaster as well.
If something happens to me and I am incapacitated, or worse, my wife or my brother can request access to my vault and without any action in my side for a week they will have access to my vault. (Emergency access feature in bitwarden)
So it does not add the stress of needing to call ALL the utility companies, bank, school … To reset passwords or request emergency access.
I saw that first hand with my brother in law who had an accident and went into a coma. We were lucky that his computer wasn’t locked and all his password accessible on it.
It’s probably great in summer. No AC needed
It’s not just fertilizer:
it takes about 7.3 units of (primarily) fossil energy to produce one unit of food energy
Assessing the sustainability of the US food system: a life cycle perspective
With all the fertilizer, heavy equipment and agricultural practices the food production today is very inefficient from an energy perspective.
Without cheap, abundant energy available the whole food production system is not sustainable
A nice linen shirt is great in hot weather.
Moving to NixOS was quite a challenge for me. It felt like a Iot of different concepts that it took a while to understand.
I’m glad I pushed through because I take like it now. Now that I have my config everything is easy and straightforward.
My music taste changed when I went from crappy headphones to good ones (AKG K702)
Being able to listen to each instrument individually rather than a soup of noise really make a difference.
Newpipe or tubular
I remember using Google translate that was doing that live on the phone camera and translating the text at the same time 15 years ago.
Here is one from a candidate to the Paris mayor office:
Even in France we have our wannabe fascists as well.
I love nixos, it’s been my daily driver for the last 3 years for work and home.
A more accurate metaphor would be:
Who wouldn’t want to have their car assembled automatically beton scratch from scratch each time they need it ?
I stopped distro hoping with NixOS. It’s been very stable for me and even in the few cases I had an issue is so easy to just restart on a previous generation and revert changes that it does not matter.
English isn’t my first language so it’s hard to find the word to describe it.
It’s definitely a unique drink, very herbal. The green is not on the herbal side, the yellow a bit more on the spices like vanilla, liquorice.
The best way to drink it is to slowly sip it in a wide glass. Like a perfume, the flavor profile change with time. So the first sip will not taste the same as the second sip.
I sometime “forgot” a glass for an hour and two and when I came back it was a completely different drink, sill as delicious as the beginning.