MONKEY 47 SCHWARZWALD GIN

Method: Dry Gin
Name: Monkey 47 Schwarzwald
Country: Germany
Producer: Black Forest Distillery
Serving temperature: 8 ° - 10 ° C
Alcoholic content: 47% vol.
Format: 50 CL
 
Botanicals: Angelica, Hawthorn Berries, Aromatic Calamus, Chamomile, Cinnamon Cassia, Honeysuckle, Cardamom, Cassia, Cedar, Cloves, Rosehip, Lemongrass, Coriander, Acacia Flowers, Jasmine, Iris, Grains of Paradise, Hibiscus, Lavender, Lime Kaffir, Almond, Lemon Balm, Blueberry, Monarda, Nutmeg, Long Java Pepper, Allspice, Pomelo, Wild Blackthorn, Rosehip, Sage, Elderberry, Orange Peel, Lemon Peel, Ginger

Montgomery was born in 1909 (we are not referring to the one to whom a Martini cocktail was dedicated) in Madras, India. In July 1945, Commander Montgomery “Monty” Collins of the Royal Air Force, a lover of cricket and watches and a globetrotter, was assigned to the British administration of what was once divided Berlin after the war. Commander Collins was deeply distressed by the destruction of the capital, so much so that he strongly supported the reconstruction of the city even in his spare time. He also began to take care of the zoo, sponsoring a monkey named Max. Monty left the Air Force in 1951, driven by a desire to learn the art of watchmaking. He thus moved to the North of the Black Forest. "Unfortunately" he did not show so much talent in watchmaking and therefore decided to open a small "GuestHouse" which he called: "Zu Wilden Affen" (from the wild monkey), in honor of Max. In the meantime he learned from the Germans to prepare fruit spirits, but if a true British Gentleman is to distil, distil Gin. And so it was. During the renovation of the building, an old wooden box was found, containing a bottle and a letter. The hand-labeled bottle featured a monkey with an inscription: “Max the Monkey - Schwarzwald Dry Gin”. In addition to notes and photos, the letter also contained the recipe that Alexander Stein and Christoph Keller later brought to light. Giving life to a Gin today among the most famous in the world.
Monkey 47 is the union between Indian exoticism, the spices of the Black Forest and the English experience in the production of gin. The 47 spices used in the production of Monkey 47 are all natural. Christoph Keller puts part of the botanists in the basic spirit and makes them macerate for about two days. He then he adds other spices in special baskets where they will be crossed by the vapor of the basic spirit once heated. After the distillation process, the flavored liquid is left to mature in traditional terracotta containers for at least one hundred days. At the end of the days, the distillate is cut with water from the black forest and brought to an alcohol by volume equal to 47% and bottled in small half-liter bottles. The bottle is made of dark glass to protect the volatile aromas from UV rays and is reminiscent of those once used in pharmacies. "The choice of 47 botanists has nothing to do with marketing, it is a question of balance." (Alexander Stein)
On the nose the pure scent of juniper stands out immediately and clearly, followed by a spicy and fresh note of citrus fruits and a sweet floral aroma. On the palate a strong hint of peppery spices emerges (thanks to the six different types of pepper), finally a subtle and savory bitter fruity. A gin with a very strong flavor, but at the same time harmonious, deeply complex and balanced, with a finish to be discovered.