(Advertorial) Hidden deep down in Germany’s Black Forest you can find a distillery worth a visit. A place where one of the world’s most refined Gins has it’s birthplace – the Monkey 47 Gin.

I had the chance to visit this place and even helped to produce a barrel of Monkey 47 Gin. I got to dive deep into the history of the brand, learned about the high quality and refinement in every bottle and tested different recipes made by one of Germany’s most acclaimed mixologists Jan Jehli.

“Zum Wilden Affen”

For some time now, Monkey 47 Gin has been produced in the Black Forest at a distillery dubbed “Zum Wilden Affen” (“At the wild monkey”). In the super stylish copper-lined distillery we learned how the 47 botanicals are carefully selected and then become a blend of aromas, that makes Monkey 47 Gin unique. We also had the chance to mix the hand picked herbs, botanicals and citrus zests together by ourselves to prepare the gin for the distillery. The citrus zest still gets peeled by hand in a room next to the distillery.

As the location is set in a historic farm called “Schaberhof” it consists of different buildings. Some are old, some are new. All these buildings were adapted to create a scenic, yet practical surrounding for distilling and blending the unique taste of Monkey 47 Gin. From a metal-gated entrance to the dining house with a small shop (also offering high quality self-made honey from their own beehive) to the beautiful distillery building and an extra storage room for the handcrafted wood barrels, which are used for the special Monkey 47 Barrel Cut. You can feel the mastery of creating the Monkey 47 Gin in every corner.

And yes, they have Alpacas too (see proof further below). ;)

The “Apparatus Alembicus Maximus” represents the beating heart of the “Zum Wilden Affen” distillery. Each distillery pipe is named after a famous monkey from history – like “Miss Baker” (the first monkey to survive space travel)! This is where each bottle of Monkey 47 Gin is made.

Did you also know that Monkey 47 Gin has different variations? Next to the regular Dry Gin there’s the Sloe Gin (made with sloe berries), a Smoke House Cut (made by smoking the used mulberry wood barrels!), the Barrel Cut which I showed you on my first post and even an “Experimentum Series” where the distillers get a little crazy ;) Last year they created a Gin with the flavours of blue mussels, top-fermented Belgian beer and chocolate pepper! And then there is a very unique one-of-a-kind, limited-edition Distiller’s Cut with one special ingredient every year.

During our trip we also had the chance to visit one of the Monkey 47 suppliers, who provides the ongoing superb quality of herbs added to every bootle. The “Keltenhof” produces those botanicals with much love and passion in the most sustainable way possible. It’s good to know only the best ingredients are added to create every bottle of Monkey 47.

 Recipe for a perfect winter drink: “Hot Monkey”

Taste the luxury version of the famous “Glühwein” :)

* 1 liter Monkey47 Sloe Gin

* 400 ml Lillet

* 1,5 liter apple plum juice (or apple juice mixed with plum jam)

* 200 ml fresh squeezed grapefruit juice

* Fresh grapefruit zest

* 2 Cinnamon sticks

* 5 Cloves


Cook everything together in a pot and stir in a teaspoon of butter into each cup of the hot drink at the end! Enjoy :)



Book your Monkey 47 Gin distillery tour here:


Also check my first story about a new (Vienna made) tumbler for Monkey 47 Gin here!

My look:
Jacket: Colmar Originals – similar here
Pullover: Back – similar here
Trousers: GMBH – similar here
Sneakers: Balenciaga – similar here

Location: Monkey 47 distillery in the Black Forest, Germany
Photography: lady venom / Marion Vicenta Payr

In collaboration with Monkey 47 Gin.