All about making whisky
In 2008, Alexander Stein founded the Black Forest distillery with the intention of producing the best gin the world had ever seen. The latter is comprised of 47 ingredients including cassia, hibiscus, sweet flag, jasmine, bergamot, cranberry, pomelo, verbena, elderberry, spruce and more. Christened Monkey 47 in a tribute to the British Commander Montgomery, who made his own gin in the Black Forest in the 1950s, it is made in micro-vats (1,250 litres) and distilled in small steam-heated stills.
Batch after batch, Alexander Stein recounts the story of his gin with incredible talent, flair and imagination, drawing inspiration from the depths of the Black Forest itself. In just a few years, Monkey 47 has become a key classic and one of the greatest, most prestigious spirits across the board. Profile: full-bodied, precise. Fresh, balsamic. Citrus fruits (bitter orange, lime). Camphorous, spiced notes (pepper, cinnamon, coriander). Lavender, patchouli.
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The Edradour distillery is known most of all for the individual style of its single malt, which is exported throughout the world. Interestingly, the distillery’s owner Andrew Symington, has begun working on special finishes, each one more innovative than the last (Burgundy, Chardonnay, Châteauneuf-du-pape, Madeira, Moscatel, Port, Sassicia, Tokaji, etc.), with these new releases revolutionising the distillery’s somewhat outdated image. Under the directorship of Iain Henderson, the former director of Laphraoig, at the end of 2002 Edradour began producing a second, very peaty, single malt called Ballechin, the name of a former distillery in the region. Find out more
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