A crazy idea with a pioneering spirit: How THE DUKE invented German gin
In the autumn of 2007, the two founders, Maximilian Schauerte and Daniel Schönecker, were still students sitting together when they decided to create a high-quality German gin — at a time when the gin market in this country was dominated by international corporations. A year of intensive experimentation with botanicals and distillation processes later, they launched the Munich Dry Gin in 2008: the first gin ever produced in Munich. Production started with a custom-made copper still named Carl in a backyard in Munich's Maxvorstadt district, initially just the two of them, with every step done by hand. Demand grew faster than the space allowed. In 2016, the distillery moved to Aschheim just outside the gates of Munich, into a historic brick building — once a potato distillery — where the so-called 'Gläserne Destillerie' (transparent distillery) has been in operation ever since: open for tours, guided visits, and tastings directly from the factory.
The brand name is a reference to Duke Henry the Lion, who initiated the founding of Munich in 1158. THE DUKE is therefore both a tribute to the city's history and a commitment to its place of production.
Organic quality, craftsmanship, and the conviction that good raw materials are non-negotiable
THE DUKE has been officially organic certified since 2009 — all herbs and spices used come exclusively from organic farming and carry the EU organic certificate. This is not a marketing promise, but a fundamental principle of the business: the distillery consistently sources its botanicals from controlled organic farming, from untreated juniper to organic lemons, whose peels are peeled by hand before maceration. Bottling and packaging of every bottle are also done by hand. All products are vegan.
The production process follows the classic gin method: maceration of the botanicals in wheat-based neutral alcohol, followed by double distillation in a copper still, and double filtration. After blending with water, the gin rests for four to six weeks before it is bottled. In addition to the original still, Carl, a larger handmade still is now in operation in Aschheim to meet the increased demand — without changing the fundamental artisanal approach.
Bavarian character in the glass: The THE DUKE range
The heart of the range is the Munich Dry Gin with 13 botanicals: juniper, coriander, lemon peel, angelica root, ginger, lavender blossoms, cubeb pepper, and other herbs form the aromatic foundation. Two botanicals set it apart from the crowd — hop blossoms and malt, a direct reference to the Bavarian brewing tradition. In the glass, this manifests as citrus and juniper in the foreground, complemented by floral lavender notes and a fine spiciness from cubeb pepper; the finish is long, carried by citrus fruit and the characteristic malt tone. 45% vol., neat or as a Gin & Tonic with classic Indian Tonic.
In addition to the Munich Dry Gin, the range includes other gin varieties — including the Rough Gin, reduced to five botanicals, the Wanderlust Gin with 20 botanicals, as well as barrel-aged editions in ex-bourbon and plantation rum casks. There is also LION's Vodka, a Munich caraway spirit, non-alcoholic alternatives, and a range of liqueurs. Anyone visiting the distillery in Aschheim can experience the entire range in the in-house bar and the distillery shop directly.
