MONKEY 47 Distiller's Cut 2026 puts oyster mushroom at the centre of its annual search for a distinctive forty-eighth botanical. The 47% dry gin is made in the Black Forest tradition of the MONKEY 47 house, and this edition turns to Pleurotus ostreatus, cultivated from an organic growing medium in Ulm. The mushroom is not a garnish or a novelty added after distillation: the distillery integrates it into a dedicated maceration and distillation process.

Woody · Limited Edition · Spicy

The release belongs to a continuing yearly series in which one unusual ingredient changes the focus of the gin. In 2026 the choice is a cultivated oyster mushroom, selected after the makers became interested in fungi and their aromatic possibilities. The result retains the bold, complex character associated with the brand while bringing a savoury dimension to the familiar dry-gin frame. The producer describes the profile as spicy yet elegant, with a delicate suggestion of anise and subtle nutty notes.

On the nose, the first impression is dry and aromatic, with juniper and citrus keeping the mushroom character in balance.

The palate develops a warmer, more savoury tone, followed by gentle spice and a rounded nuttiness. Rather than tasting like a mushroom dish, the ingredient gives the gin a distinctive depth beneath its botanical brightness. The finish remains firm and dry, with the spice lingering after the citrus has softened. At 47%, the spirit has enough intensity for a Martini, where a small measure of dry vermouth keeps the savoury detail clear.

For a long drink, pour 4.5 cl over clear ice and add 10 cl of Fever-Tree Indian Tonic Water. A narrow strip of grapefruit peel and two lingonberries give the glass a restrained citrus and berry accent without turning it sweet. Stir once, gently, and taste before adding more tonic: the aim is to keep the juniper, spice and quiet nutty note in view. The same measured approach works in a dry Martini, served very cold with a grapefruit twist.