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The tasting |
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Intense menthol and camphor scents mingle with juniper berry notes and then evolving into citrus aromas. |
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Of beautiful aromatic complexity through sweet, spicy and acidic accents, with a persistent finish on notes of black berries. |
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The sommelier's advice |
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Serve over ice or slightly chilled. |
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Serve over ice, as a Gin Fizz, Tonic or in combination with cooked ham or smoked salmon. |
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The distillery |
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Created in Germany in the 1950s, Monkey 47 reinterprets the classic English gin tradition with extraordinary aromatic precision and unparalleled finesse. Crafted from 47 botanicals using a blend of techniques—including distillation, maceration, and infusion—this sophisticated gin preserves the delicate balance of its ingredients. In just a few years, Monkey 47 has become a staple, earning its place as a favourite among bartenders and enthusiasts alike, with its reputation continuing to grow. |
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Monkey 47 Dry Gin is distilled in four small pot stills and aged in clay jars for 100 days. This unique production method preserves its finest aromas, resulting in a spirit of great complexity. The nose is highly evocative, opening with intense, fresh notes of menthol, camphor, and juniper berries, gradually revealing a more fruity character, particularly citrus. The palate enhances this aromatic complexity with a smooth, spicy, and tangy profile, balancing peppery and lemony notes. The finish is long-lasting, with an intense touch of black berries. A truly immersive sensory journey! Enjoy it simply over ice, in a Gin Fizz, Gin Tonic, or paired with cooked ham or smoked salmon. |
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A gin of pure English tradition, crafted in the heart of the Black Forest, Germany. Made from 47 botanicals, each distilled in a pot still after varying periods of maceration in neutral alcohol, the distillates are then aged in clay jars for 100 days before the final bottling. |
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