Monkey Shoulder is produced at the Kininvie distillery in Moray, Speyside and is owned by William Grant & Sons. It is one of the youngest distilleries in Scotland, starting production in 1990.
According to Monkey Shoulder: “Some say it tastes just like riding bareback on the wild moors of Scotland with a flame haired maiden on Christmas morning. Others agree it tastes like 007 wearing a tuxedo wetsuit.”
This blend is made using only three single malts: Balvenie, Glenfiddich & Kininvie.
The name “Monkey Shoulder” was chosen to make reference to a condition that was commonly developed by the maltmen who spent long shifts turning the grain by hand and caused their arm to hang down a little bit like a monkey’s would.
Monkey Shoulder whisky is one of the few whiskies in which the grain is still hand turned by the maltmen in the distillery.
The chosen single malts are first left to age in first fill ex-bourbon casks to gain the smoother and sweeter notes before resting together in casks for anything up to 6 month.
Monkey shoulder is the world’s first “triple malt” as it only uses three single malts, all of which are from the Speyside region. This whisky is a way to taste Speyside without the roughness of a single malt whisky.