Doing things by hand is a matter of honour, which is why Monkey 47 contains only hand-picked ingredients. A number of them, including the peel of bitter oranges, lemons, and grapefruits, have to be fresh off the fruit when added to the macerate prior to distillation. This requires the helping hands of hard-working locals who are willing to report for duty at seven o’clock every morning. Following meticulous sensory inspection, each ingredient is distilled using well-honed artisanal techniques and the softest local spring water before being stored in traditional earthenware vessels for maturation. The production process is complicated, comprising a combination of maceration – that is, steeping herbal ingredients in a mixture of highly rectified, molasses-based ethyl alcohol and spring water – as well as distillation, percolation, and oxidation.