The new edition of Monkey Distiller’s Cut has already arrived at our tasting table. Its official launch was yesterday and bottles should be arriving on supermarket shelves soon.
The Monkey 47 team dedicates a significant part of their time each year to pure curiosity and experimenting. It’s Distiller’s Cut time, and the search for unique and unrepeatable aromas. More than the quantity it’s the quality that counts and the availability of a unique product that can make the hearts of bar tenders and gin enthusiasts alike beat faster.
In all versions of Distiller’s Cut, the maceration of the usual 47 botanicals of Monkey is strengthened by the inclusion of a Rare Species, a 48th botanical. Distillation follows and then, three months to rest in majestic clay containers of 1000 litres each, lined up in the entrance of the distillery.
The Rare Species for 2017 is Achilea Moschata (iva), a small plant from the Alps, with white flowers and green leaves. In the maceration, only the flowers are used.
Even though the aroma of this Rare Species is unfamiliar to us, the floral note is immediately in evidence when we open the bottle. There is more perfume and less freshness in a bouquet which is more elegant and sweeter than the normal aroma of Monkey 47 which is, almost to the contrary, fresh and exuberant.
In the mouth, this edition of Distiller’s Cut fills the palate. The floral notes are the main players, backed up by a sweet touch reminiscent of honey and the warmth of the spices. The citrus touch is clearly relegated to the background, appearing occasionally, and well before the long finale where the juniper appears in all its splendour.
Recall that Monkey Distiller's Cut is an edition of only 4000 bottles.