Monkey Shoulder

Monkey Shoulder is a Scotch whisky that is produced in Dufftown, Scotland. It is a blend of three different single malts - Glenfiddich, Balvenie and Kininvie - and is named after a condition that maltmen sometimes picked up while working long shifts, turning the barley by hand. It is a term that was used to describe a temporary injury, the maltman’s shoulder would hang down a bit like a monkey’s, hence the name Monkey Shoulder.

History

Monkey Shoulder was first introduced in 2005 by William Grant & Sons, a family-owned Scottish company that has been distilling whisky since 1887. The company is known for its innovative approach to whisky making, and Monkey Shoulder is a prime example of this. The blend was the first to be labelled as 'triple malt', signifying the use of malt whiskies from three different distilleries.

Production

The production of Monkey Shoulder involves the blending of three different single malts. The malts are mixed together in small 27 cask batches, a reference to the original number of casks used in the first batch. The whisky is then aged in ex-bourbon casks for a period of time to allow the flavours to meld together. The result is a smooth, creamy and supple drink.

Taste and Aroma

Monkey Shoulder is known for its smooth and rich taste. It has a zesty orange taste with vanilla honey & spiced oak aromas, and a smooth and rich vanilla flavour with hints of spice and oak. It is often enjoyed neat, over ice, or used in whisky cocktails.

Awards

Monkey Shoulder has won several awards for its quality and taste. These include the Gold at the 2016 International Spirits Challenge and the Master at the 2014 Scotch Whisky Masters.

See Also

• Scotch whisky
• Single malt whisky
• Blended malt whisky
• William Grant & Sons