To obtain the characteristic flavour of coumarin, woodruff leaves are dried for several weeks. Woodruff actually contains a precursor of this fragrant substance, which is only released by enzymes when the plant is ground up or left to wilt. Luckily, the granary at 24 Höfe is a dry, shaded place that’s ideal for getting the moisture out of the leaves before they’re added to the traditional Monkey 47 macerate. Due to the concentration of essential oils involved, striking a perfect balance in the amounts we use is critical in order to blend in this intoxicating interplay of aromas and achieve the most harmonious overall composition possible.
Since we’ve been doing this for more than a decade now, let’s dispense with the usual introduction … All right, all right – a quick run-through for the newcomers: botanical curiosity, obsessive pursuit of unparalleled quality, numerous expeditions on the hunt for exotic aromas, Species rara – et voilà, Monkey 47 Distiller’s Cut.
