Monkey 47

Production Process

Monkey 47 derives its name from its unique recipe featuring 47 handpicked botanicals and its 47% alcohol content. The gin is produced in small batches using traditional distillation methods in copper stills. A third of the botanicals are sourced from the Black Forest, including lingonberries, spruce shoots, and blackberry leaves.

The production involves macerating the botanicals in molasses alcohol and spring water from the Black Forest. After distillation, the gin is matured in earthenware containers for three months before bottling.

Taste Profile

This complex gin offers a sophisticated sensory journey:

Nose: Fresh citrus notes complemented by juniper, woodland spices, and subtle floral aromas
Palate: Rich and powerful, with perfect balance of botanical complexity. Crisp juniper leads to bright citrus, earthy forest notes, and delicate spice
Finish: Long, warm, and elegant with lingering herbal notes and subtle pepper

Territory

Monkey 47 is crafted at the Black Forest Distillers in Schwarzwald, Germany. This region's unique climate and botanical diversity contribute significantly to the gin's character. The Black Forest's pure spring water and indigenous herbs are crucial components in creating this exceptional spirit.

What to Expect

Prepare for a sophisticated gin experience that goes beyond the ordinary. The complexity of 47 botanicals creates a layered flavor profile that reveals different nuances with each sip. Whether enjoyed neat or in a premium cocktail, Monkey 47 delivers an elevated drinking experience worthy of its premium positioning.

Fun Facts

The recipe was inspired by an RAF Wing Commander Montgomery Collins, who settled in the Black Forest after WWII
The monkey on the label pays homage to Max, a monkey Collins sponsored at the Berlin Zoo
Each bottle contains a traditional apothecary-style brown glass and features a wax seal
It took the creator Alexander Stein over 120 different recipe variations to perfect the final formula