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After devatting and pressing the skins
” According to ancient custom
Fresh and soft
Matured for decades in a single exceptional oak cask
Tastes lively
Monkey 47 14th Edition Schwarzwald Dsitiller's Cut (375 ml) appellation_Traverse City After devatting and pressing theTo obtain the characteristic flavour of coumarin, woodruff leaves are dried for several weeks. Woodruff actually contains a precursor of this fragrant substance, which is only released by enzymes when the plant is ground up or left to wilt. Luckily, the granary at 24 Hfe is a dry, shaded place thats ideal for getting the moisture out of the leaves before theyre added to the traditional Monkey 47 macerate. Due to the concentration of essential oils
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