One day, Malt Master David Stewart decided to create the world’s first ‘triple’ malt. Combining fantastic single malts from three of Speyside’s finest distilleries, the result was a wonderfully smooth and mellow whisky. Monkey Shoulder was born.
The name ‘monkey shoulder’ refers to a condition that some maltmen used to develop while working long shifts turning barley. Gruelling, repetitive shovelling sometimes caused an arm to hang down like a monkey – thus the nickname.
Smooth texture with rich, nutty flavours and a mellow, creamy finish. Zesty orange, a touch of spice, and creamy vanilla notes
| Country | Scotland |
| Region | Speyside |
| ABV | 40% |
| Size | 70cl |
| Type / Colour | Whisky |
| Style | Blended |
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