Monkey 47 Distiller's Cut 2016 50cl 47% vol. It is a special version of Monkey 47 that is prepared annually, in this 2016 edition, Christoph Keller, master distiller, adds fir honey. In addition, gin botanists, aged three months in clay jars, before being mixed with spring water from the Black Forest, the result, a citrus gin, slightly sweet and herbaceous.
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Monkey 47 Distiller's Cut 2016 50cl 47% vol. It is a special version of Monkey 47 that is prepared annually, in this 2016 edition, Christoph Keller, master distiller, adds fir honey. In addition, gin botanists, aged three months in clayjars, before being mixed with spring water from the Black Forest, the result, a citrus gin, slightly sweet and herbaceous.
In 2006, Alexander Stein was sitting in Detroit when he received a call from a German colleague.
During the conversation, he learned about the story of Air Commander Montgomery "Monty" Collins, the future grandfather of Gin Monkey 47.
Fascinated by its history, in 2008 Stein leaves his job and returns to his homeland with the aim of finding a master distiller that could turn his dream into reality.
The problem in recreating gin was to retrieve information from the original product, since the reports were very rudimentary and there were no complete recipes. But thanks to the descriptions of different witnesses and the recovery of key botanists such as spruce fruits and sour cranberries.
Thanks to all the information retrieved and the great experience of master distiller Christoph Keller, they manage to recreate the recipe, the rest is history.
In 2015, Stein and Keller worked with Arnold Holstein to develop a new distillery, tailored for the complex distillation process of the Monkey 47 Schwarzwald Dry Gin gin.
The Monkey 47 gin, as its name already suggests, uses 47 botanists, they macerate in French alcohol for 36 hours before starting the distillation. By combining traditional distillation techniques, maceration and using steam to infuse the most volatile botanists, Monkey 47 manages to integrate one of the most complex recipes we can find in a gin.
The list of gin botanists can be divided into three parts, in a first, those from the German Black Forest; Angelica root, acacia flowers, blackberry leaves, cranberry and fir shoots. In a second, those from the Mediterranean; Juniper berries, which are more aromatic than German and Tuscan. And finally; Six types of pepper, almond, angelica, acacia, calamus, lemon verbena, clove, cinnamon, coriander, cranberries, elderberry, cubeba, ginger, grains of paradise, hawthorn berries, hibiscus, jasmine, honeysuckle, lime, lavender, lemon, licorice, mondara, nutmeg, lily, bell pepper, grapefruit, rosehip, sage, blackthorn, fir ...
In this 2016 edition, the key botanist is fir honey.