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A good gin needs a little more percentage to transport aromas; as a result, Monkey 47 Schwarzwald Dry Gin was brewed with 47 ingredients. The premium gin comprises 3 gin worlds ― sweet juniper, angelica seeds from the crown of the United Kingdom, exotic ingredients from the jungle and Taj Mahal, and roots derived from sloe berries, bramble leaves, and spruce tips.

Montgomery Collins, the founder of Monkey 47, was a British Navy Wing Commander and a son of a diplomat. His job in 1945 after WWII in Berlin was to overlook and support the rebuilding of the Berlin Zoo. He fell in love with a monkey named Max and took over his sponsorship and care. When Montgomery Collins was done with his job in Berlin, he moved to the Black Forest and opened a guesthouse/pub called “Zum Wilden Affen.” He brought his GIN recipe, and after a while, he found great flavours and ingredients from the black forest (spruce tips, bramble leaves, etc.) and created his own Max the Monkey – Black Forest Gin”.

Crystal clear in colour with an aroma that seems like a combination of juniper, pineapple sage, lemon verbena, lavender, rose, hibiscus, and lime. As the spirit warms, herbal notes emerge more prominently, and oregano and honeysuckle appear fleetingly.

Best enjoyed when combined with tonic water, garnish with a grapefruit peel. Alternatively the perfect match for classic gin cocktails.

Tasting Notes: The palate starts with some minty, herbal notes. Herbaceous juniper, blackthorn, lavender and an acute resiny pine note that comes across as more spruce/rosemary. As the taste progresses, we get peppery, vegetal notes, harmoniously entwined as if a single botanical. At the finish, we get oily, aromatic herbs with peppermint leaves, lemon balm, blackberry and a faint pepper and green tomato aftertaste.

Aroma: Juniper, pineapple sage, lemon verbena, lavender, rose, hibiscus and lime. As the spirit warms, herbal notes emerge more prominently. Oregano and honeysuckle appear fleetingly.

Serving Suggestion: Mix Monkey 47 Dry Gin with tonic water, and garnish with a grapefruit peel.