Monkey 47 Distillers Cut Oyster Mushroom
From: Monkey 47
Monkey 47 Distiller’s Cut 2026 is the latest expression in the distillery’s annual exploration of unusual and exceptional botanicals. Each year, the Distiller’s Cut introduces a distinctive 48th ingredient – the Species Rara – alongside the complex botanical recipe for which Monkey 47 is renowned.
For the 2026 release, the journey returned to Monkey 47’s home region of Baden-Württemberg in southern Germany, where the team discovered an unconventional source of inspiration: Pleurotus ostreatus, commonly known as the Oyster Mushroom.
The mushroom is cultivated by Burgpilz in the historic vaulted cellars of Ulm’s Wilhelmsburg fortress. The subterranean environment provides naturally favourable conditions for cultivation, with high humidity, limestone walls and the cooling properties of the fortress helping to reduce the need for additional refrigeration.
The Oyster Mushroom was incorporated into Monkey 47’s specially developed maceration and distillation process, creating a gin that explores the more savoury and subtle characteristics of this unusual botanical.
| ABV: | 47% |
|---|---|
| Nose: | Aromatic and complex, with juniper, fragrant spice and delicate herbal notes leading into subtle earthy and nutty nuances. |
| Palate: | Rich and layered, combining spicy botanicals and delicate anise with subtle savoury, nutty and umami-like character from the Oyster Mushroom. |
| Finish: | Long, warming and elegant, with lingering spice, gentle anise and a refined savoury nuttines |
| Serve: | Best enjoyed neat or over ice to appreciate its unusual botanical character, or as a G&T with a premium dry tonic and a garnish of fresh lemon peel to complement its spicy, subtly savoury profile. |
| monkey47.com | |
| @monkey47 |
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