Monkey Shoulder is made with small batches of different Speyside Single Malts expertly blended then married together.
Monkey Shoulder was founded by Malt Master David Stewart who has been with William Grant & Sons for 50 years.
Monkey Shoulder was first released in 2005 to a barrage of praise from industry, whisky lovers and bartenders alike. Bartenders in particular appreciate the light, sweet flavours that allow them to be creative with its use in cocktails and mixed drinks.
It introduces the uninitiated to the flavours of Scotch as it has a light palate; rich smoothness and is not heavily peated or raw. It was first released in the UK and has since found its way to France, the USA and Australia. Being aged in first-fill bourbon barrels it has taken their sweetness and once it has been blended by Brian Kinsman and his team, it is given more time in vats to ensure consistency.
For each batch they select only 27 casks for blending and they are only tapped when they are 100% happy with the period of maturation, only the master distiller knows the amount of time.
Each one is tasted for quality and consistency.
Monkey Shoulder is named in honour of our malt men, who are among the few to still turn the malting barley by hand. Monkey Shoulder was the name given to a temporary injury the malt men suffered many years ago. Working practices have now changed and the condition thankfully no longer exists. The Malt Master has created the world’s first ‘triple’ malt by combing only single malts and no grain whisky, from three of Speyside’s finest distilleries.