Annual Monkey 47 gin adds shamrock botanical
Monkey 47 master distiller Christoph Keller has added purple shamrock to his annual Distiller’s Cut gin, of which just 4,000 bottles have been produced.
The addition of purple shamrock (oxalis triangularis) – a red, three-leafed variety of sorrel – in the 2014 edition of the German gin is said to give the liquid a floral, tart and fruity flavour.
Black Forest Distillers, producer of Monkey 47, chose the botanical for its colour, flavour and proximity to the distillery itself, which lies nearby the only grower of purple shamrock for consumption.
Keller added the leaves, flowers and stalks of the purple shamrock to the traditional Monkey 47 gin before distilling it for a second time and resting it for 12 months in earthenware containers. Soft water from the Black Forest is then added to bring it to 47% abv before it is bottled.
The resulting expression is described as a “refreshing, tangy gin with delicate vegetable notes and a uniquely complex character”.
It is now available in the UK and Germany among other key markets.