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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 revists English traditional Gin with extraordinary aromatic precision and delicacy. Combining 47 aromatic plants and different techniques of elaboration, distillation, maceration and infusion, this sophisticated Gin preserves the finesse of all its ingredients. It has become in just a few years an absolute must-have, and its success is celebrated by bartenders and amateurs alike. |
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Monkey 47 Dry Gin is distilled in four small pot stills and aged in earthenware jars for 100 days. This unique method of production preserves all of its delicate aromas, crafting a spirit of great complexity. The nose is evocative, on intense and fresh notes of menthol, camphor, and juniper berry, evolving gradually to a stronger presence of fruits and citrus. The palate boasts the same aromatic complexity, prolonging the nose with spicy and slightly acidic touches of pepper and lemon. The finish is of great persistence, stretching on intense notes of black berries. A complete sensory journey to taste on ice, as a Gin Fizz or a Gin Tonic, that will pair beautifully with cooked ham or smoked salmon. |
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Gin of pure English tradition elaborated in the heart of the Black Forest, in Germany. Made from 47 plants, all distilled in alembics after their more or less long maceration in contact with neutral alcohol, the distillates are then gathered in earthenware jars for 100 days before the final bottling. |
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