Monkey 47 Schwarzwald Dry Gin

Monkey 47 Schwarzwald Dry Gin shines in classic gin cocktails, where its complex botanical profile can take center stage, but it's equally delightful sipped neat or with a splash of tonic and a twist of citrus. This versatile gin is perfect for year-round enjoyment, though its warming spice notes make it especially comforting on crisp autumn evenings, and it pairs beautifully with bold, herb-infused dishes or tangy cheese plates.

Nose: Juniper-forward with bright citrus notes of lemon and orange peel. Herbal aromas of sage, thyme, and lavender blend with hints of pine and black pepper. Subtle floral undertones of jasmine and hibiscus emerge alongside a touch of cranberry.

Palate: Complex and well-balanced. Crisp juniper leads, followed by layers of citrus zest and spice. Cardamom, coriander, and nutmeg mingle with earthy angelica root. Fresh cucumber and lingonberry add a crisp, tart element. A soft honey sweetness provides depth.

Finish: Long and warming. Peppery spice lingers with gentle pine and eucalyptus notes. A subtle almond nuttiness appears, complemented by fading citrus oils and a whisper of licorice. Clean and dry throughout, leaving a refreshing botanical aftertaste.

Monkey 47 Schwarzwald Dry Gin is crafted using 47 botanicals, including unique ingredients like lingonberries and spruce shoots, which are macerated in molasses alcohol and then distilled in small batches using traditional copper stills. What sets this gin apart is its use of soft spring water from the Black Forest and a complex maturation process involving earthenware containers, which helps marry the flavors and create its distinctive character.

• Monkey 47 contains a whopping 47 botanicals, including lingonberries and spruce shoots foraged from Germany's Black Forest. This gives the gin its complex flavor profile and ties it deeply to its Schwarzwald roots.
• The "Monkey" in the name comes from an actual monkey named Max, who was the mascot of a British Royal Air Force officer stationed in Germany after World War II. This officer later opened a guesthouse called "Zum wilden Affen" (The Wild Monkey) where he developed the original recipe.
• Each batch of Monkey 47 is distilled in an antique copper still nicknamed "Molly," which is over 100 years old. The still's small size requires more runs to produce each batch, but it allows for greater control over the distillation process, resulting in a more refined spirit.