Monkey 47 Schwarzwald Sloe Gin 500ml
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Today, we’d like to introduce you to the (ok, not-so-secret) main ingredient of our Monkey 47 Schwarzwald Sloe Gin. Blackthorn – or sloe, as Prunus spinosa is also known – is a plant steeped in myth and legend.
Once our sloe berries are harvested after the first frost, we wash them before macerating them in Monkey 47 Schwarzwald Dry Gin (at 47% alcohol, of course).
After several good stirs, we let the macerate rest for four weeks, which lets the sediment settle to the bottom of the tank.
The macerate is then drawn out from the top.
We also use a hydropress to extract further liquid from the sediment without damaging the berries.
The results are filtered several times before being added back into the macerate.
We then add water to bring the alcohol content down to 29%.
After that, it takes just six weeks for Monkey 47 Schwarzwald Sloe Gin to find its way into our glasses. Cheers!
It’s also a close cousin of another stone fruit: the plum, with which it shares its reputation for reducing inflammation, calming upset stomachs, and soothing kidney and bladder ailments.
In the Middle Ages, blackthorn hedges were even grown around farmsteads and other property to protect them from the baleful gaze of witches. A real all-rounder, this sloe!
7 in stock (can be backordered)
The great British tradition of London Dry Gin is united with the spces of India and the raw, unspoiled nature of the Black Forest. Our story begins in the 1950s. Following his childhood as the son of a diplomat in Madras and a career in the British Air Force, love draws Wing Commander Montgomery Collins to an isolated valley in the Black Forest, where he takes over the “Wild Monkey” guesthouse.
Here, he becomes acquainted with the great Black Forest tradition of distilling fruit and – out of a longing for his own British passions – develops a special gin, which becomes a trademark of the “Wild Monkey” right through to the 1970s.
And what’s more, from the Black Forest, which has always been known more for its fruit brandies and cuckoo clocks than for Britain’s national drink? Well, actually, it’s not as strange as it might seem. In the strictest sense, a gin is a combination of spirits distilled from herbs and fruits. And nowhere else in the world will you find the wealth of distilling expertise and centuries of experience that there is in southern Germany.
This is where the world’s most renowned distillers work, and where traditional coppersmiths build the best distilleries.
Access to fresh ingredients of the highest quality is virtually unlimited, and the Black Forest water sourced from deep sandstone springs is one of the softest and mildest waters in Europe.
So it seems perfectly logical since the prerequisites for a premium gin from the Black Forest were already in place.
So the idea was born, a plan drawn up, and the Black Forest distillers had forged their partnership. Montgomery Collins’ Black Forest Dry Gin was to be reborn: a master quality gin with floral notes, the freshness of tangy citrus fruits, a clear juniper tone, a peppery, spicy mouthfeel and a subtle hint of cranberries to give it that certain “je ne sais quoi”.
Produced exclusively by hand using traditional distilling methods and 100% fresh plant ingredients and married with the soft water of the Black Forest.
Its name says it all: Exactly 47 different plant ingredients have found their way into the “Monkey 47” recipe.
A recipe that is naturally a carefully guarded secret and known only to Alexander Stein and his distiller, Christoph Keller.
Nose: Very aromatic and complex nose. Huge fruit notes and quite a good deal of juniper too.
Palate: A mix of earthy, tangy juniper with rich, sweet red berries. Very refined and balanced. Hints of almond.
Finish: Nutty, tart finish.
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