Monkey 47 has revealed oyster mushroom as the unusual 48th botanical in its latest limited-release Distiller’s Cut gin, bringing savoury umami notes to its traditional Black Forest spirit.
Now in its 16th year, the annual Distiller’s Cut sees Monkey 47 search for a Species Rara: an exceptional ingredient that adds a new dimension to its established recipe.
For the 2026 edition, that search has led the team to the historic Wilhelmsburg fortress in Ulm, southern Germany, where oyster mushrooms (less commonly known as Pleurotus ostreatus) grow in vaulted cellar spaces.
The mushrooms are sourced from Burgpilz, a German grower whose approach places an emphasis on sustainability and traditional craftsmanship. They’re incorporated into a specially developed maceration and distillation process, adding savoury complexity to the gin’s existing botanical profile.
While the Distiller’s Cut 2026 retains the character of the brand’s Schwarzwald Dry Gin, with familiar notes of juniper, grapefruit peel and lingonberry, the oyster mushroom brings spice and hint of anise and subtle nutty notes on the palate. It’s bottled at 47% ABV.
The oyster mushroom brings spice and hint of anise and subtle nutty notes on the palate…
How to make a Bloody Mushroom cocktail
Monkey 47 suggests putting the 2026 Distiller’s Cut to work in a Bloody Mushroom, a savoury cocktail designed to complement the gin’s earthy, umami character.
To make one, combine 40ml Monkey 47 Distiller’s Cut 2026 with 10ml Fino sherry and a Bloody Mushroom mix comprising 80ml tomato juice, 30ml beetroot juice, 20ml pickled mushroom juice, 2ml soy sauce, wasabi paste and a pepper mix.
Chill a tumbler with ice. Add the ingredients to a shaker filled with ice and roll between shaker tins for 15 seconds. Discard the ice from the tumbler, add a large fresh ice cube and strain the cocktail over it. Garnish with a toasted pickled oyster mushroom topped with black sesame.
The combination of tomato, beetroot, pickled mushroom and soy sauce gives the drink a savoury foundation, while the gin brings juniper, citrus and its distinctive mushroom-led character to the mix.
Monkey 47 Distiller’s Cut 2026 sells for€79.95. Only a limited number have been produced, with bottles available through a raffle at the Monkey Kiosk webshop.
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There are worse ways to spend a Sunday than eating unlimited pizza and pasta while someone dutifully tops up your Prosecco. In fact, forget the Sunday roast. If your idea of a superior weekend involves truffle pasta, wood-fired pizza and a bottomless Aperol Spritz in the middle of Soho, Bocconcino has cracked it. The name…
Monkey 47 has revealed oyster mushroom as the unusual 48th botanical in its latest limited-release Distiller’s Cut gin, bringing savoury umami notes to its traditional Black Forest spirit.
Now in its 16th year, the annual Distiller’s Cut sees Monkey 47 search for a Species Rara: an exceptional ingredient that adds a new dimension to its established recipe.
For the 2026 edition, that search has led the team to the historic Wilhelmsburg fortress in Ulm, southern Germany, where oyster mushrooms (less commonly known as Pleurotus ostreatus) grow in vaulted cellar spaces.
The mushrooms are sourced from Burgpilz, a German grower whose approach places an emphasis on sustainability and traditional craftsmanship. They’re incorporated into a specially developed maceration and distillation process, adding savoury complexity to the gin’s existing botanical profile.
While the Distiller’s Cut 2026 retains the character of the brand’s Schwarzwald Dry Gin, with familiar notes of juniper, grapefruit peel and lingonberry, the oyster mushroom brings spice and hint of anise and subtle nutty notes on the palate. It’s bottled at 47% ABV.
How to make a Bloody Mushroom cocktail
Monkey 47 suggests putting the 2026 Distiller’s Cut to work in a Bloody Mushroom, a savoury cocktail designed to complement the gin’s earthy, umami character.
To make one, combine 40ml Monkey 47 Distiller’s Cut 2026 with 10ml Fino sherry and a Bloody Mushroom mix comprising 80ml tomato juice, 30ml beetroot juice, 20ml pickled mushroom juice, 2ml soy sauce, wasabi paste and a pepper mix.
Chill a tumbler with ice. Add the ingredients to a shaker filled with ice and roll between shaker tins for 15 seconds. Discard the ice from the tumbler, add a large fresh ice cube and strain the cocktail over it. Garnish with a toasted pickled oyster mushroom topped with black sesame.
The combination of tomato, beetroot, pickled mushroom and soy sauce gives the drink a savoury foundation, while the gin brings juniper, citrus and its distinctive mushroom-led character to the mix.
Monkey 47 Distiller’s Cut 2026 sells for€79.95. Only a limited number have been produced, with bottles available through a raffle at the Monkey Kiosk webshop.
Explore the wider Monkey 47 range at Master of Malt.
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There are worse ways to spend a Sunday than eating unlimited pizza and pasta while someone dutifully tops up your Prosecco. In fact, forget the Sunday roast. If your idea of a superior weekend involves truffle pasta, wood-fired pizza and a bottomless Aperol Spritz in the middle of Soho, Bocconcino has cracked it. The name…
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