On the other hand, the Carthusian Monks when they established themselves in Tarragona in Spain, continued the manufacture of the liqueur after the recipe which they had used at Grenoble, gathering the same kinds of herbs they had used at Grenoble from the Pyrenees, and in every other respect imitating the liqueur formerly made at Grenoble. The natural difference in the aromatics employed, and the change in the environment of manufacture resulted, as might have been expected, in the production of a liqueur which was distinctly inferior to that previously made near Grenoble. They called the new product Liqueur Peres Chartreux.

Thus the world was a double sufferer, since the French with the same materials at Grenoble could not make the Chartreuse the monks made before, and the monks with the same materials at Tarragona could only make an article inferior to their former product.