Admittedly, it appears somewhat eccentric to claim that a recipe of gin has the power to unite great British traditions, the spices of India, and the rich landscape of the Black Forest. And yet it is precisely this eccentricity that defines the enigmatic and venturesome character of Montgomery Collins, from whom our Schwarzwald Dry Gin originates. His childhood as the son of a diplomat in East Asia, his military career among the ruins of Berlin, and his late-adopted home in the Black Forest supply the autobiographical background for a recipe that represents an audacious combination of native Black Forest herbs and berries and exotic Asian botanicals.

A good third of the ingredients for this special gin come from the Black Forest and are definitely not what you would call typical gin flavorings! In total, 47 handpicked ingredients, prepared in extremely soft spring water from our own Black Forest source, give MONKEY 47, whose pièce de résistance is the use of local lingonberries as some sort of "secret weapon" typical to the Black Forest, its unrivaled complexity and quality, which is fully brought to bear through masterly distillation and maturing in traditional earthenware containers.

Whether with tonic, as a sling, martini, or gimlet, the unique and complex taste of Monkey 47 is an ideal basis for both classics and more eccentric cocktails. With the distinct and pure scent of juniper, a tangy and crisp citrus note, a sweet, floral aroma, a hint of peppery spices, subtle bitter fruit, and a deep and harmoniously balanced complexity with a tremendously racy finish!

Monkey 47 Schwarzwald Dry Gin brings an unusually intricate production process to this 1-liter bottling from Black Forest Distillers in Germany’s Black Forest. Bottled at 47% ABV, it takes its name and identity from a recipe built around exactly 47 botanicals.

The gin begins with highly rectified, molasses-based neutral spirit and low-mineral spring water drawn from deep regional sandstone sources. Its botanical recipe remains secret, but roughly one-third of the ingredients come from the Black Forest. Among those disclosed are spruce, lingonberries, elderflower, blackthorn, and bramble leaves. Fresh citrus peels are also incorporated into the macerate, adding another dimension to an already broad botanical composition.

Production combines several techniques rather than relying on distillation alone. The botanicals steep in spirit and spring water for approximately 36 hours before the liquid is distilled in specially designed Carter-Head stills. During distillation, the vapors pass through additional botanicals held in a Geistkorb, integrating percolation into the process. Each batch is distilled over about an hour and a half.

After distillation, Monkey 47 rests for approximately 100 days in traditional earthenware vessels. This period allows the spirit to mature through oxidation without introducing the influence of wood. It is then passed only through a coarse sheet filter, an intentionally restrained approach designed to preserve its aromatic complexity.

Founded by Alexander Stein in 2009, Monkey 47 has made the landscape and ingredients of the Black Forest central to its approach. Here, the matching figures of 47 botanicals and 47% ABV are more than memorable label details: they frame a batch-distilled gin shaped by regional plants, layered extraction methods, and an uncommon earthenware resting period. The generous 1-liter format offers ample opportunity to explore this distinctive German dry gin in a range of serves.