One day, the legendary Grant family Malt Master, David Stewart, decided to create the world's first triple malt, combining single malt from three of Speyside's top distilleries. These three single malts are collected in a small mixing barrel (marrying tun) and left to mature together for three to six months. When the final distillate is judged as ready by Brian Kinsman, the new Monkey Shoulder Malt Master, it is bottled and receives the special triple malt mark, with the characteristic three monkeys.
Tasting Characteristics
Rich in aromas of vanilla and spices, such as cinnamon, clove and nutmeg, with a taste of anise at the same time. Malty and creamy, with berry flavors. Easy to consume, with a slightly sweet aftertaste.
The process
Monkey Shoulder was originally an exclusive mix of these three single malts: Balvenie, Kininvie, and Glenfiddich. Due to the increase in demand, other whiskies were added to the blend, with the above three single malts always predominant. Each blend uses nine barrels for each single malt. That's why the blend is called "Batch 27".
Served
Enjoy on the rocks, plain or with drops of mineral water. Also, great choice for an old-fashioned cocktail:
- 50 ml Monkey Shoulder
- 10 ml 1:1 Sugar syrup
- 2 dashes Angostura Bitters
- orange zest
