Gin

Monkey 47

Monkey 47 is a Black Forest dry gin produced in Germany's Schwarzwald region, distinguished by its use of 47 botanicals and a production method rooted in the area's centuries-old distilling traditions. The brand emerged from a recipe attributed to a British Royal Air Force commander who settled in the Black Forest after World War II, combining local foraged ingredients with classic gin aromatics. Its complex botanical profile and higher proof point have positioned it as a reference within the contemporary craft gin movement.

The distillery sources ingredients from the surrounding forest, including lingonberries, spruce shoots, and blackberry leaves, alongside traditional juniper, citrus peels, and spices. Each batch is produced in small copper stills using a multi-stage maceration and distillation process, then rested in earthenware containers before bottling at 47% ABV. This approach yields a gin with layered herbal, floral, and fruity notes that distinguish it from London Dry styles and other entries in the broader gin category.

Monkey 47 is a Black Forest dry gin produced in Germany's Schwarzwald region, distinguished by its use of 47 botanicals and a production method rooted in the area's centuries-old distilling traditions.

Read more about Monkey 47

Monkey 47 is a Black Forest dry gin produced in Germany's Schwarzwald region, distinguished by its use of 47 botanicals and a production method rooted in the area's centuries-old distilling traditions. The brand emerged from a recipe attributed to a British Royal Air Force commander who settled in the Black Forest after World War II, combining local foraged ingredients with classic gin aromatics. Its complex botanical profile and higher proof point have positioned it as a reference within the contemporary craft gin movement.

The distillery sources ingredients from the surrounding forest, including lingonberries, spruce shoots, and blackberry leaves, alongside traditional juniper, citrus peels, and spices. Each batch is produced in small copper stills using a multi-stage maceration and distillation process, then rested in earthenware containers before bottling at 47% ABV. This approach yields a gin with layered herbal, floral, and fruity notes that distinguish it from London Dry styles and other entries in the broader gin category.

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Origins and Development

The Monkey 47 recipe traces back to Commander Montgomery Collins, a British officer stationed in Berlin after the war who later relocated to the Black Forest and operated a guesthouse. Collins developed a gin recipe incorporating foraged botanicals from the surrounding woodlands, blending his knowledge of traditional British distilling with the ingredients available in the Schwarzwald. The brand's name references both the 47 botanicals in the recipe and the Himalayan monkeys Collins encountered during his service in India, with a langur depicted on the label.

Commercial production began in 2008 when German distiller Christoph Keller obtained Collins's notes and recreated the recipe at a facility in the Black Forest. The distillery occupies a region with a documented history of fruit distillation and wild herb harvesting, drawing on local expertise in small-batch spirits production. The operation remains focused on limited output with emphasis on botanical sourcing and production technique over volume.

Botanical Composition and Distillation

Monkey 47's 47-botanical bill includes juniper as the base, but the ratio of complementary aromatics exceeds what most London Dry gins employ. The recipe incorporates six citrus peels, seven floral components including lavender and jasmine, and multiple forest-foraged elements such as spruce tips, elderflower, and acacia. The distillery harvests some ingredients wild from designated Black Forest locations, particularly during spring when shoots and flowers are at peak concentration.

Production involves separate maceration periods for different botanical groups based on their oil content and extraction requirements. Delicate floral and fruit elements undergo shorter maceration in neutral grain spirit, while roots, barks, and seeds require extended contact. The botanicals are distilled in small Arnold Holstein copper pot stills, with multiple distillation runs combined to achieve the desired aromatic balance. After distillation, the gin rests in earthenware vessels for several months, a step intended to marry the volatile compounds and smooth the integration of the 47 components.

Flavor Profile and Mixing Characteristics

The gin presents juniper in a supporting rather than dominant role, with forest berry notes and herbal complexity occupying the foreground. Tasters often identify cranberry or lingonberry tartness alongside pine and resinous qualities from spruce. The floral botanicals contribute perfume-like aromatics without overwhelming the base spirit, while peppery spice notes emerge in the finish. At 47% ABV, the gin carries more body and intensity than standard 40% expressions, which affects dilution ratios when mixed.

In cocktails, Monkey 47 functions differently than citrus-forward gins like Aviation American Gin or spice-driven styles such as Hendrick's Gin. The forest fruit and herbal elements work well in stirred preparations where the gin remains the central component, though the botanical complexity can compete with heavily flavored mixers. Bartenders typically use it in builds that allow the 47 botanicals to remain distinct, such as simple highballs with tonic or martini variations with minimal vermouth.

Bottle Design and Presentation

The bottle uses a flint glass vessel with a shoulder-mounted paper medallion depicting a langur monkey and the 47-botanical inventory printed on the reverse. An embossed seal appears on the bottle's shoulder, and each release includes batch and bottle numbers screen-printed on the glass. The design references apothecary bottles common in 19th-century European distilleries, consistent with the brand's emphasis on botanical methodology and small-batch production.

Buying Considerations

When evaluating gins in this category, examine the botanical count and sourcing approach, as ingredient quality and extraction method drive flavor distinctiveness. Gins with extensive botanical lists require skilled distillation to avoid muddled or overly busy profiles; assess whether the botanicals integrate cohesively or compete for attention. Consider proof point in relation to intended use—higher ABV expressions deliver more intensity in cocktails but may require adjustment of ratios in classic recipes calibrated for 40% spirits.

Packaging details such as batch numbering and botanical disclosure indicate production transparency and batch-to-batch consistency monitoring. For gins emphasizing wild-harvested or regionally specific ingredients, research whether the distillery maintains stable supply relationships or whether seasonal variation affects availability. Storage in earthenware or extended resting periods before bottling suggest additional production steps that may justify higher pricing relative to gins bottled immediately post-distillation.

Frequently asked questions

What distinguishes Monkey 47 from London Dry gin?
Monkey 47 uses 47 botanicals compared to the typical 6-10 in London Dry recipes, and employs extended maceration periods for different ingredient groups. The gin also rests in earthenware after distillation, a step not required in London Dry production. The resulting flavor profile emphasizes forest fruits and herbal complexity over juniper dominance.
Why is the botanical count significant in evaluating gin quality?
A higher botanical count does not automatically indicate superior quality, as successful gin depends on how well the ingredients integrate during distillation. Gins with many botanicals require precise extraction timing and blending skill to avoid competing flavors. The botanical list matters most when each component contributes distinct character rather than serving as a marketing figure.
How does the 47% ABV affect cocktail preparation?
The higher proof delivers more concentrated flavor and body than standard 40% gins, requiring adjustment of dilution ratios in mixed drinks. In a gin and tonic, this means using slightly more tonic or ice to achieve balanced strength. Stirred cocktails like martinis may need less vermouth or more dilution from stirring to avoid overpowering the other components.
What role do foraged Black Forest botanicals play in the flavor?
Ingredients like spruce shoots, lingonberries, and elderflower contribute resinous, tart, and floral notes that distinguish the gin from those using only cultivated botanicals. These wild-harvested elements reflect the Schwarzwald environment and connect the spirit to its regional production context. The forest-derived character is most evident in the berry-like tartness and pine-forward aromatics.
How should gin with this many botanicals be stored after opening?
Store opened bottles upright in a cool, dark location away from temperature fluctuations and direct sunlight, as volatile botanical oils degrade when exposed to heat and UV light. Oxidation progresses more slowly in spirits above 40% ABV, but aromatic complexity diminishes over months once the bottle is opened. Consume within a year of opening to experience the full range of botanical expression.
What cocktails best showcase complex botanical gins?
Stirred preparations like martinis or gin-forward variations on the Negroni allow the botanical profile to remain central without competing mixers. Simple highballs with quality tonic or soda provide dilution while preserving aromatic complexity. Avoid heavily sweetened or citrus-dominated cocktails that mask the nuanced herbal and floral notes present in multi-botanical expressions.
How does earthenware resting affect gin character?
Resting in earthenware containers after distillation allows volatile aromatic compounds to marry and sharp alcohol notes to mellow without the oak influence that barrel aging would introduce. The porous nature of earthenware permits minimal oxidation, which can soften the spirit's texture. This technique is traditional in European fruit brandy production and distinguishes gins using this method from those bottled immediately post-distillation.