MONKEY 47
Admittedly, it appears somewhat eccentric to claim that a recipe for 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 character of Montgomery Collins, from whom our Schwarzwald Dry Gin originates.
MONKEY 47 is distilled with masterly craftsmanship from 47 predominantly unusual but regional botanicals such as lingonberries and blended with local spring water. Doing things by hand is a matter of honour, which is why MONKEY 47 contains only handpicked botanicals. The production process is complicated, comprising a combination of maceration – that is, steeping herbal ingredients in a mixture of highly rectified, molasses-based ethyl alcohol and spring water – as well as distillation, percolation, and oxidation. Through this process and three months of storage in earthenware vessels, the distillate develops the unparalleled suppleness and balance that make MONKEY 47 certainly wunderbar.
It’s about quality and nothing else – as boring as that may sound. It’s all about details, everything has to be perfect.
Alexander Stein
HISTORY
The history of MONKEY 47 goes as far back as July 1945, when Montgomery ‘Monty’ Collins, a Wing Commander in the Royal Air Force, was stationed in Berlin. During the reconstruction of the city’s zoo, the Commander met a monkey named Max, whom he began sponsoring.
After leaving Berlin, Monty made the Black Forest his home, opening a guesthouse named “The Wild Monkey” in honour of his animal friend. An interest in distillation led him to create his Black Forest Gin, crafted from 47 local botanicals, which became the inn’s signature drink.
In 2006, this story was discovered by Alexander Stein, who set out to recreate Commander Collins’ legendary recipe. Together with his team, he worked for 2.5 years, analysing more than 120 trial distillations, to perfect MONKEY 47 Schwarzwald Dry Gin.
Stein’s obsession with masterly craftsmanship remains at the heart of MONKEY 47 to this day, guiding the development of the brand’s exquisite gins, each with an extraordinary flavour profile.
Doing things by hand is a matter of honour, which is why MONKEY 47 contains only handpicked botanicals.
MONKEY 47 unveils a 95% recycled glass bottle for its sloe gin
In 2024, MONKEY 47 introduced a new bottle made of 95 per cent recycled glass for its Sloe Gin – its most sustainable glass bottle yet, giving the bottle a fresh-looking blue and green tint.
In addition, the bottle’s label is made using crushed citrus paper, 15 per cent citrus fruit leftovers and 40 per cent recycled fibres. The cork used is naturally harvested and CO2-absorbent, shrink wraps are made with a ‘plastic substitute’ (PLA) made from fermented plant starch. All in all, the total recycled content of the new Sloe Gin bottle stands at 95 per cent compared to 18 per cent for its previous bottle.
MONKEY 47 Schwarzwald Sloe Gin, made from the leftovers of the distillate from its dry gin, was the natural choice for the new bottle – reinforcing the brand’s long-standing commitment to minimising waste and maximising the use of available resources. What’s more, it only uses FSC-certified paper for packaging, ensuring that the paper comes from responsibly managed forests that meet the highest environmental and social standards.
Timeline
2008
Alexander Stein and his team start experimenting to recreate the legendary recipe of Montgomery Collins to craft the unique MONKEY 47 Schwarzwald Dry Gin.
2010
Over two and half years later the recipe is perfected, and the first bottle of MONKEY 47 Schwarzwald Dry Gin is sold.
2011
Creation of the first MONKEY 47 Distiller’s Cut. Driven not just by our oft-cited botanical curiosity, but rather by our practically obsessive pursuit of the utmost quality, those of us at MONKEY 47 embark each and every year on a search for the right 48th ingredient for the Monkey 47 Distiller’s Cut – our Species rara.
2011
Voatsiperifery-Pepper (Piper borbonese): Infused with 47 botanicals and the rare Voatsiperifery pepper, this gin offered a spicy, tingling sensation that captivated the palate.
2012
Presentation of the MONKEY 47 Schwarzwald Sloe Gin at the Bar Convent Berlin.
2012
Hibiscus Flower (Hibiscus): With hibiscus flowers adding a delicate floral tang, this gin’s profile blossomed with a refined balance of freshness and subtle tartness.
2013
The Black Forest Distillers purchase an old farm in idyllic town of Loßburg and build the famous “Zum wilden Affen” Distillery, where every drop of MONKEY 47 gin is handcrafted and batch distilled to this day.
2013
Norway Spruce (Picea abies): Embodying the essence of the forest, this gin was elevated by the fresh, resinous notes of Norway spruce.
2014
Purple Shamrock (Oxalis triangularis): A striking, clover-like plant with tart leaves, the shamrock added a tangy acidity and citrus zing.
2015
Spingel (Meum athamanticum): A cousin of fennel, spignel brought gentle anise and herbal complexity.
2016
Pernod Ricard acquires a majority share in Black Forest Distillers.
2016
Honey (Abietes melle): Infused with the natural sweetness of honey, this gin delivered a vibrant zest, with the honey adding a touch of warmth and depth.
2017
MONKEY 47 is awarded No. 1 Top Trending Gin by the Drinks International Magazine for the first time.
2017
Iva (Achillea moschata): With the unique bitterness of Iva, this gin revealed elegant balsamic notes that deepen into a rich complexity, drawing inspiration from the Swiss Alps.
2018
Red Mustard Cress: This edition was bold and peppery, adding an intense vegetal punch with a zesty edge.
2019
Macis (Myristicae arillus): The lacy covering of the nutmeg seed and mace provided warm, comforting spice – think baking aromas and festive richness.
2020
To mark the first 10 years in business, the Black Forest Distillers sell empty MONKEY 47 bottles for a good cause and give a donation to the World Wide Fund of Nature, which puts the money to good use in its primate protection projects around the world.
2020
Mizunara Oak Barrel: A Japanese oak prized in whisky making, Mizunara lent soft coconut and sandalwood tones.
2021
Scarlet Monarda (Monarda didyma): A native North American plant with vibrant, aromatic leaves, Monarda brought soft citrus notes with hints of mint and floral complexity.
2022
Woodruff (Galium odoratum): Known for its use in traditional spring tonics and May wine, woodruff infused this release with creamy vanilla and cinnamon notes.
2023
Maple Syrup (Acer saccharum): Sourced from the maple-rich forests of Quebec, this edition introduced warm, velvety notes of caramel and subtle woody sweetness to the gin’s profile.
2024
MONKEY 47 is awarded No. 1 Top Trending Gin for the 8th year in a row by the Drinks International Magazine.
2024
Capers (Capparis spinosa): From the volcanic island of Pantelleria, these Mediterranean capers add a subtle salty edge, complemented by a refined nuttiness and savoury depth.
Have ideas about what you want to express and don’t submit to another opinion or follow a trend.
Alexander Stein
Discover the taste of MONKEY 47 Gin
Whether with tonic, as a Sling, Martini, or Gimlet, the unique and complex taste of MONKEY 47 is an ideal basis for both classic and more eccentric cocktails.