In 1510, the Benedictine monk Don Bernardo Vincelli created the recipe for a liqueur using 27 herbs and spices. It is said that only three people in the world know its full composition. Benedictine liqueur ages for 17 months before being bottled, acquiring a full character, smoothness, and complexity. Upon smelling it, and after the alcohol first emerges, one can discern complex aromas from the herbs that comprise it, as well as hints of honey and lavender.