Interviews with Paul Einbund of San Francisco's The Morris on the complexities of Chartreuse and with Rupert Symington on Port.
Here's a link to the book Paul mentions, Chartreuse the Liqueur.
Click here to play this audio clip
I'm half-way through this one, loved the introduction to Chartreuse. One thing I think you missed: for someone who hasn't had Chartreuse before, where to start and how to enjoy it? After dinner, straight up? chilled? cocktail?