The art of distillation goes hand in hand with chasing aromas and rendering them in liquid form – although alcohol is merely the medium, not the actual goal of the process. Meanwhile, the world of spirits is divided into categories rather than sensory components and the possibilities associated with them. It’s a form of conditioning that stands in contrast to our obsession with variety and innovation. Why do distillates and spirits have to fit into a particular category? What’s wrong with forging down other paths, challenging current technologies and traditions, and contemplating the world of aromas from another perspective? To answer these specific questions, we've expanded our facilities to include the Monkey 47 Booze Lab.
The purpose of the Booze Lab is to push the envelope of what's possible in sensory terms by continuing to explore diverse aromas and ways to capture them in alcohol with alternative distillation and culinary techniques. In our new Experimentum Series, we’ll be bringing to market some of these experiments in extraordinary “spirit blends” based on Monkey 47 several times every year in editions that will be limited to no more than 500 bottles each. These blends will combine cutting-edge vacuum distillation with alternative methods of aroma extraction, making each of them an authentic flavour experience that defies categorisation.
The German capital of Berlin also symbolises the reunification of the country, which was split in two from the end of World War II until 1990. A number of cultural artefacts have endured to this day from both East and West Germany, of course – and one of them is Dresden-style Worcestershire sauce, which is a flavour that takes many people back to the days of the GDR. The Schmieder family, which relocated from the Spreewald (a forest southeast of Berlin) to Dresden all the way back in 1870, brought renown to Saxony’s capital city by coming up with a modified recipe for this piquant condiment. The Schmieders first encountered the original sauce on a ski holiday in Switzerland, but instead of writing down the ingredients, they experimented with a variety of components upon returning to Germany and came up with a concoction all their own.
Lab notes – for those wanting to know more…
Dresden-style Worcester sauce is a slightly sweeter variation on classic Worcestershire sauce that combines vinegar, treacle, sugar, salt, sardines, tamarind extract, onion, garlic, and a secret mix of spices. Besides being less salty in comparison, it also contains malt extract, apple jelly, and dessert wine – which, when combined with our traditional 47 ingredients, makes for a rather incomparable and extraordinary medley of aromas. And wouldn’t you know it, it happens to be just about perfect for a reimagined classic French 75. The ‘Dresdner Allerlei’, brainchild of renowned innovative Bartender Andre Pintz of Imperii Bar, Leipzig, is a union of ingredients and flavours of the former East and the classic dish ‘Leipziger Allerlei’. This classic dish would always be topped with a healthy drop of the famous Worcester-Sauce Dresdner-Art and so in typical Monkey 47 fashion we uncover flavours new and old for you to discover in this delectable cocktail.
Monkey 47 Experimentum Series 2y07 is a unique gin with a tangy, full-bodied flavour that features just a hint of salt, the subtle sweetness of jelly, and a malty finish. It’s a taste experience that’s one-of-a-kind and made for true connoisseurs who don’t mind pushing the boundaries of what seems sensorially feasible.
Click here to join the Raffle for our Monkey 47 Experimentum Series 2y07 : Berlin!