Blended Malt

Monkey Shoulder launched in 2005 as the world's first triple malt: a blend of three Speyside single malts with no grain whisky. The name honours an old occupational injury from distillery tradition – maltmen who turned barley by hand on the malting floor developed a repetitive strain nicknamed 'monkey shoulder' for its characteristic drooping posture. It's not a gimmick, but a nod to the manual craft that built Scotch whisky's heritage.

The blend combines single malts from Glenfiddich, Balvenie, and Kininvie – three distilleries at the heart of Speyside. Bottled at 40% ABV, Monkey Shoulder was designed as an approachable, mixable whisky without compromise on character.

The nose leads with vanilla sponge cake, honey, and light toffee, followed by soft malty notes and a hint of fresh fruit. The palate is creamy and gentle, finishing short and sweet. This isn't a complex, contemplative dram – it's a friendly whisky that works equally well neat or in a cocktail.