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Hello. Does anyone know about creating similiar to Monkey 47 recipe?

cosku1986 wrote: ↑Wed Dec 27, 2023 3:06 am Hello. Does anyone know about creating similiar to Monkey 47 recipe?

Send me a bottle of it and I’ll try to formulate you a recipe.
ss

If some kind person gave you the list of 47 botanicals, would you have what it takes to procure them all?

You could start your own list by using Google to find out as much info as is available online.

And once you have that list you have 47 quantities to work out.

Saltbush Bill wrote: ↑Wed Dec 27, 2023 12:34 pm And once you have that list you have 47 quantities to work out.

Piece of cake SBB, pinch of this, 2 shakes of that, and so on.

Juniper berries, angelica root, coriander, lemon balm, jasmine, spruce, cranberries, lingonberries, elderflower, blackberry, orris root, lavender, rosehip, lemon verbena, acacia flowers, acorus calamus, almond, bitter orange, blackthorn, cardamom, cassia, chamomile, cinnamon, citron verbena, cloves, cubeb, dog rose, elderberry, ginger, grains of paradise, hawthorn berries, hibiscus, honeysuckle, kaffir lime, lavender flowers, lemon, lemon peel, licorice, mondara didyma, nutmeg, pimento, pomelo, rose mallow, sage, sloe, sweet flag + an undisclosed super secret ingredient

Ok good luck

"The complexity of this gin (47% ABV), made from a base spirit of molasses, makes it somewhat of an enigma"
is what one reviewer reports...........mmmmmmmmmmmm

Probably its better find a "witch" for these ingredients. I think nobody tired it? Or anyone have a tips about percentages?

95% or more of those ingredients are easily available if you order on line, in fact I could probably by a large percentage of them from a local herb spice hippy type shop within a few Km of home.
Getting the ingredients is the easy part, bar the un-named one.
Working out how much of each ingredient is used in the recipe isn't going to be so easy........and how much per Litre or batch.
Christoph Keller knows.

Saltbush Bill wrote: ↑Thu Dec 28, 2023 1:24 am Getting the ingredients is the easy part, bar the un-named one.
Working out how much of each ingredient is used in the recipe isn't going to be so easy........and how much per Litre or batch.
Christoph Keller knows.

Not to mention:

Some of the botanicals are deliberately sourced from specific growing regions, for a certain flavour profile
Some of the botanicals are crushed
Some of them are macerated beforehand
Some of them go in the boiler and some go in the vapour path

At the end of at all, at least we know for certain that it’s rested for three months in clay pots

Way back when I first started distilling, an older experienced distiller told me that " We don't try to clone or copy things, we just try to make things that are equaly as good or better".
That same fella is still around and heavily involved in the distilling world.
Much easier to go down that path than to try and replicate.

100% salty, aim for better

I can attest to the medicinal benefits of Monkey 47 gin, it is quite magnificent. That higher ABV is sneaky as it creeps up on you, one, perhaps two of these is more than enough to hit the sweet spot, anymore than this and you are quite full of monkeys.

Sadly the Sloe Gin they produce was a terrible disappointment. Think mildly alcoholic cough syrup with a lingering astringent twang.

grimlock wrote: ↑Wed Jan 31, 2024 7:33 am Sadly the Sloe Gin they produce was a terrible disappointment. Think mildly alcoholic cough syrup with a lingering astringent twang.

Sounds like Sloe Gin to me...

TwoSheds wrote: ↑Wed Jan 31, 2024 10:45 am

grimlock wrote: ↑Wed Jan 31, 2024 7:33 am Sadly the Sloe Gin they produce was a terrible disappointment. Think mildly alcoholic cough syrup with a lingering astringent twang.

Sounds like Sloe Gin to me...

You're not making it right!

NormandieStill wrote: ↑Wed Jan 31, 2024 1:44 pm

TwoSheds wrote: ↑Wed Jan 31, 2024 10:45 am

grimlock wrote: ↑Wed Jan 31, 2024 7:33 am Sadly the Sloe Gin they produce was a terrible disappointment. Think mildly alcoholic cough syrup with a lingering astringent twang.

Sounds like Sloe Gin to me...

You're not making it right!

Definitely not!
I savour mine each year until the very last drop is gone, then promise myself to make more the year after...

MooseMan wrote: ↑Wed Jan 31, 2024 10:51 pm Definitely not!
I savour mine each year until the very last drop is gone, then promise myself to make more the year after...

I've got another 3-ish litres of it macerating in the cupboard. Used my own gin for the first time, but the gin was a little heavy on the star anise and the resulting liquor has an aniseedy spiciness to it. I quite like it, but my wife was less impressed.

We made sloe vodka once, but found it a bit one-dimensional. My dream is to craft the perfect complimentary gin for macerating sloes in... I'm not there yet!

On the matter of Sloe Gin - it's been quite the darling of the Gin world of late, but I always remember it as rough hooch that we made with cheap Gin, lots of sugar and then leaving it in a dusty cupboard until the following Christmas which was about the only time it would emerge from the cupboard, before being banished for another year!

The pairing of the astringent sloes with Gin does work, but without the high sugar content, it's undrinkable. We would pick sloes from the hedgerows around home, before pricking them with homemade tools comprising of a 4 inch piece of wood with short nails hammered through it, and roll this across the sloes to graze and break the skins.

While I would hope the art has been elevated since my experiences with it, it has never really been a favourite of mine, but each to their own!

Good luck with the Monkey 47 recipe btw - a triumph of marketing, but actually a very well made Gin, was my lasting impression.

NormandieStill wrote: ↑Thu Feb 01, 2024 1:06 am

MooseMan wrote: ↑Wed Jan 31, 2024 10:51 pm Definitely not!
I savour mine each year until the very last drop is gone, then promise myself to make more the year after...

I've got another 3-ish litres of it macerating in the cupboard. Used my own gin for the first time, but the gin was a little heavy on the star anise and the resulting liquor has an aniseedy spiciness to it. I quite like it, but my wife was less impressed.

We made sloe vodka once, but found it a bit one-dimensional. My dream is to craft the perfect complimentary gin for macerating sloes in... I'm not there yet!

Funny you should say that, I've moved to using just neutral for mine, diluted to 45% and macerated for 4 months minimum.
I also wash and freeze the sloes, fully thaw them until soft then re freeze again before I macerate.
I've found that this ruptures the skins of virtually all of the berries and gets maximum flavour extraction during maceration. It does mean filtering is essential though.

One thing to note, I tend to use the small, very ascorbic berries, rather than the larger, rounder ones that my parents used to call bullaces, that are closer to a plum flavour.

If people want to talk sloe gin then maybe start a new topic.
This one is titled "Monkey 47 Recipe"

MooseMan wrote: ↑Wed Jan 31, 2024 10:51 pm

NormandieStill wrote: ↑Wed Jan 31, 2024 1:44 pm

TwoSheds wrote: ↑Wed Jan 31, 2024 10:45 am

grimlock wrote: ↑Wed Jan 31, 2024 7:33 am Sadly the Sloe Gin they produce was a terrible disappointment. Think mildly alcoholic cough syrup with a lingering astringent twang.

Sounds like Sloe Gin to me...

You're not making it right!

Definitely not!
I savour mine each year until the very last drop is gone, then promise myself to make more the year after...

I keep going back to my Monkey 47 and its that sort of Gin that one is enough, two is too much. The flavour profile from that first sip just goes on for a while. It needs a really really good tonic, no artificial sweeteners to it and cold cold cold. Well done on finding the botanicals list, bar the secret ingredient. My own palette is not clever enough to find more than 2/3rds of those OR my poor old brain has been busy with google on what things actually are.

From my last gin I have retained the botanicals which were in the vapour path as a distillers pot pouri, my work space has had a rich gin twang to it ever since. Hrmss. A gift which keeps giving.

I can confirm my own Sloe gin made with Sloes from my parents garden last summer has hit the almost syrup like point. I am yet to take the fruit out of the mason jar collection that resides in my dark cool garage. I remain equally hopeful those who inquired if I might like to share a bottle have forgotten about it so I can keep it all for myself

Care, but not share.

I have managed to set aside a single bottle of what I am calling "Dads reserves" of eveything made so far so I can have delicious home made product and patience in a whole lot of bottles, yes yes - this is the way.

grimlock wrote: ↑Fri Jul 12, 2024 8:43 pmFrom my last gin I have retained the botanicals which were in the vapour path as a distillers pot pouri, my work space has had a rich gin twang to it ever since. Hrmss. A gift which keeps giving.

If I understand what you are saying correctly, it sounds like you are running quite fast and not giving the botanicals in your gin basket enough time to release all of their VOCs into your gin. Bombay take several hours, how long are you taking?

NZChris wrote: ↑Fri Jul 12, 2024 11:31 pm Bombay take several hours, how long are you taking?

Bombay also use a huge still with a huge boiler charge, that could be one reason that they take so long to make a run.

Saltbush Bill wrote: ↑Sat Jul 13, 2024 12:16 am

NZChris wrote: ↑Fri Jul 12, 2024 11:31 pm Bombay take several hours, how long are you taking?

Bombay also use a huge still with a huge boiler charge, that could be one reason that they take so long to make a run.

True, that could be why, but I'm guessing it that it isn't the only reason. My slowly stilled Carter Head runs produce very nice gins, but I don't go to that much trouble very often as quick and easy pot stilled gins are also very nice. That said, I've just finished making a batch of neutral for Bombay style Carter Head gins, my version of Bombay Sapphire East is very nice.