Monkey 47 is the union between Indian exoticism, the spices of the Black Forest and the English experience in the production of gin.
The 47 spices used for the production of Monkey 47 are all natural.
Christoph Keller puts part of the botanists in the basic spirit and macerates them for about two days.
Then add other spices in special baskets where they will be crossed by the steam of the basic spirit once heated.
Once the distillation process is finished, the flavored liquid is matured in traditional terracotta containers for at least one hundred days.
At the end of the days, the distillate is cut with black forest water and brought to an alcoholic volume equal to 47% and bottled in small half-liter bottles.
The bottle is made of dark glass to protect volatile aromas from UV rays and recalls those once used in pharmacies.
Perfumes: The nose immediately and clearly distinguishes the pure scent of juniper, follows a spicy and fresh note of citrus and a sweet floral aroma.
Taste: On the palate a strong hint of peppery spices emerges, thanks to the six different types of pepper used, finally a subtle and savory bitter fruity.
A gin with a very decisive flavor, but at the same time harmonious, deeply complex and balanced, with a finish to be discovered.