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The three brass monkeys on each bottle of Monkey Shoulder represent the three single malt producing distilleries; Balvenie, Glenfiddich and Kininvie whose product is blended together to create the triple malt that is Monkey Shoulder.
The name has been inspired from the temporary injury distillery workers were prone to suffering as a result of turning the malt using a shiel – a special wooden shovel
Light and delicate vanilla notes on the nose. Floral, malty, soft and slightly honeyed. Monkey Shoulder has a smooth and rounded taste with hints of malty sweetness, vanilla, barley sugar and marmalade.
Using only single malt, and no grain, Scotch whisky from the three William Grant Speyside distilleries, the Malt Master, David Stewart has developed a new style 'triple' malt.
Its smooth and rich qualities make it ideal for mixing, but the best way to savour Monkey Shoulder is over ice in 'Brass Monkey' form.