By chance or fate, Alexander Stein, the founder and CEO of MONKEY 47, met Christoph Keller, a passionate and renowned master distiller, in the Black Forest. Keller had moved to Oberer Hegau near Lake Constance in the Black Forest in 2005 and was achieving great success with his meticulous, handcrafted distillation methods.

Maceration → Distillation → Filtration → Oxidation

While the manufacturing process for MONKEY 47 is complex, it can be broadly divided into four stages: maceration (where herbal ingredients are steeped in a mixture of neutral ethyl alcohol derived from sugar and spring water), distillation, filtration, and oxidation. Fresh botanical essences are extracted using a custom-made Carter-head still, boiled, and the resulting alcohol vapor is condensed to extract the essence before the product matures.

Through filtration or distillation extraction, the master distiller can not only isolate and accentuate specific aromas within the distillate's olfactory profile but also enhance subtle elements, such as floral notes. This allows for a striking contrast with more dominant components.

It is thanks to these techniques that MONKEY 47 retains its delicate floral aroma even after distillation. Storing it in ceramic for three months imparts unparalleled smoothness and balance to the distillate, elevating MONKEY 47 into the ultimate drink, whether enjoyed in a cocktail or neat.

Let's also talk about the exceptional quality of the Black Forest's spring water. With its low salt and mineral content, it is perfect for all types of distilled spirits. While coarse filtration using paper filters is common, MONKEY 47 undergoes no filtration at all to preserve its unique and complex aromatic range.