The groundbreaking idea behind the MONKEY 47 recipe, conceived by Montgomery Collins, was to fuse exotic spices with botanicals native to the Black Forest.

More than a third of the ingredients in MONKEY 47 are sourced from the Black Forest. These include botanicals such as spruce, elderflower, hawthorn, and raspberry leaves, which are not found in other gins. The key to this unique blend lies in the Black Forest's local specialties, which create an exceptional gin.

What first makes MONKEY 47 special is its use of cranberries. MONKEY 47 possesses the balanced flavor profile essential for a quality gin, featuring a refreshing tartness, a lingering bitterness on the palate, and a subtle sweetness. Additionally, traditional botanicals, particularly juniper, play a significant role.

According to local lore, juniper berries were used to impart flavor to Black Forest ham, with whole hams being marinated in a juniper berry paste to infuse the meat with its essence.

After settling in the Black Forest, Montgomery Collins did not need to travel far to gather the ingredients for his select gin. However, today's Black Forest distillery pursues even higher quality ingredients to perfect MONKEY 47. Some berries are sourced from Tuscany, Italy, and Croatia when perfectly ripe, as berries from sun-drenched regions possess a superior aroma unmatched by those from Germany. Additionally, other ingredients, such as lemons and grapefruits, are procured from various locations, ensuring they are organically grown, safe, and fresh.