Monkey 47 – Gin Diaries pt.6

 

Germany’s Black Forest.  Home to the famed Nürburgring, also happens to be home to 47 monkeys.

What?

True enough, Monkey 47 Schwarzwald Dry Gin, the subject of today’s rave, is produced in that hotbed of gin distillation…  Germany?

In 1951, a gent by the name of Montgomery Collins retired from the RAF while stationed in Germany.  Of all things, he opened a guesthouse in the Northern Black Forest region and named it The Wild Monkey. The “wild” moniker was derived from a love of the Berlin Zoo, and specifically an egret monkey by the name of Max that Monty sponsored. As all owners of German guesthouses do, Monty took to distilling and created Schwarzwald Dry Gin, which became the spirit of the house until the mid-70s.

Fast forward to 2006, Monkey 47 founder Alex Stein ran across the Montgomery Collins story, developed an obsession, and two years later moved to Germany. Stein promptly hired distiller Christopher Keller and the two set about recreating the gin of yore.

You cannot make this stuff up!

I will end the suspense right now. Monkey 47 may well be my holy grail gin. It is that good.

A two-year development process aimed squarely at impeccable quality concluded with a recipe of 47 botanicals. Many common to gin, and many not so much. Juniper, coriander, lavender, lemon, and cardamom are some of the more common. Then you start talking about lingonberries, spruce shoots, pimento, hibiscus, dog rose…  Holy ingredients list, Batman!

Oh, and did I mention they distill this stuff in earthenware containers for three months?

The combination of balance and complexity is rarely matched in the distilled spirits world. Sure, you can do 47 in a G and T, Negroni, or an Aviation, but the true measure and appreciation if this scintillating gin is in its natural habitat, the martini.

If you are in with gin, I recommend, no, demand, that you procure some Monkey 47 and properly expand your tastebud horizons. Trust me on this one.

Cheers!