“Monkey Shoulder” is named after an afflication sufferred by distillery workers engaged in the back-breaking work of turning the malting barley with a shiel (a kind of large wooden spade). Thankfully machines do this now, but this whisky has been named in honour of their passion.
Produced by Malt Master David Stewart at William Grant & Sons, the whisky is a blended malt made up of 27 casks from Kininvie, Glenfiddich and Balvenie distilleries. (Kininvie has been in production for over a decade but without a bottling of any kind coming onto the market). The bottle features a triplet of monkeys, representing these three distilleries.
An elegant, stylish nose of marmalade, Crema Catalana (apologies, but it really is there), cocoa and malt. Plenty of vanilla and a sprinkling of winter spice (nutmeg, cloves and cinnamon) alongside a mouth-watering hint of aniseed.
Very malty, creamy delivery with a suggestion of berry fruit. Juicy toasted barley, cloves and butterscotch. Manuka honey, hot-buttered-toast and dried apricot develop.
Medium length, spicy oak and a hint of peppermint on the tail.
No reviews yet.