The unusual name ‘Monkey Shoulder’ harks back to whisky-making heritage. Years ago, distillery workers would shovel tonnes of malting barley hour after hour for long shifts. This hard work would sometimes cause their arm to hang down, a bit like a chimpanzee’s. The men called this temporary affliction ‘monkey shoulder’ and so we named the whisky in their honour and their hard graft. Fortunately, working practices have changed, and though one of our three distilleries is one of the remaining few in Scotland that still floor malt, this condition no longer exists.
Some say it tastes 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. If you haven’t tried it yet but want a handy little cheat sheet to check out, here you go – Just remember its completely up to you when it comes to what you think it tastes like.
Zesty Orange meets mellow vanilla, honey and spiced oak
Mellow vanilla with spicy hints