We Tested a Rare Gin That Tastes Like a Dirty Martini All on Its Own

Monkey 47 is an ultra-premium gin unlike any other. Distilled deep in the Black Forest of Germany, the liquid undergoes a 100-day maturation period in clay-fired vessels, allowing its unique bill of botanicals to merge into a harmonious whole. On any normal day, that process relies on precisely 47 botanicals to bring its floral and zesty profile to life—hence the unusual name.

But on one very special occasion each year, the folks behind the brand wander into the woods in search of an additional flavoring component. This rare 48th ingredient propels an annual one-off known as the Distiller’s Cut. And we got a preview of the 14th edition, Distiller’s Cut Capparis, available to buy soon .

Its birth required a voyage to the tiny Italian island of Pantelleria, home of the world’s best capers. Here, atop volcanic soils off the southwestern shores of Sicily, the notoriously tangy plant bud thrives. And the family-owned farm of La Nicchia has been specializing in their cultivation for over 75 years. After sampling their goods, the makers of Monkey 47 saw an opportunity to do something no one has ever dared do before. Namely, create a gin inspired by an Italian culinary classic: pasta with capers.

So, they collected an absurd amount of the double-salted delicacies, brought them back to the Black Forest, and macerated them into spirit prior to distillation. Afterwards, a markedly maritime liquor emerged. Briny, olive-like tones in the nose stand up against cayenne-dusted cashews on the palate. We’re not sure if it gives pasta, exactly. But it’s certainly savory—like a dirty martini unto itself. And an exceptionally complex one, at that.

“Each year, our Distiller’s Cut lets us go wild and push the boundaries of Monkey 47 aromas,” says founder Alexander Stein. “This time around, we realized that capers can be more than just a garnish for a tried-and-tested pasta recipe.” When consumed in liquid form, he says, they boast a remarkably transportive effect for those who would “want to think themselves away onto that small volcanic island in the Mediterranean.”

And who wouldn’t want to do that, given that said volcanic island is referred to as the “Black Pearl of the Mediterranean." Its local capers, in turn, are often regarded as Italian caviar. Which is probably why the highly-allocated release demands $80 per 375ml bottle. After all, this isn’t your everyday dry gin. It’s one you might want to avoid adding into cocktails altogether.

Monkey 47 Distiller’s Cut Capparis is bottled at 47 percent ABV and sips sensationally either neat or stirred ever-so-slightly against a rock or two in a tumbler. It’s currently available through pre-sale here . When its gone, it’s gone for good.

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