Monkey Shoulder - Blended Malt Scotch Whisky 20cl

Monkey Shoulder

Blended Malt Scotch Whisky 20cl

Monkey Shoulder (40%) is a vibrant blended malt whisky perfectly made for mixing. It is handcrafted in small batches from Speyside style single malts which are expertly blended then married together to create a rich and delicious Scotch. With a playful attitude and a commitment to the unconventional, Monkey Shoulder delivers a great Scotch to the next generation of adventurous whisky drinkers. Cheers to that! Monkey Shoulder’s overall richness and vibrancy combines with a fruity aroma, a smooth and rounded taste with accents of malty sweetness, creamy vanilla, zesty marmalade and barley sugar for a refreshingly approachable whisky. The iconic bottle design, complete with three brass monkeys - each representing one of the constituent single malts - on the bottle's shoulder is sure to attract adventurous taste seekers and certainly ensures it's not one to hide away at the back of the bar! Easily enjoyed neat, on the rocks or as the perfect ingredient to transform your cocktail hour. Have a go at creating our signature ‘Ginger Monkey’; simply fill a Collins glass with ice, pour in your Monkey Shoulder and ginger ale, gently stir and garnish with a juicy orange wedge. Orange, Monkey and ginger… OMG! Take home the smooth and rich taste of Monkey Shoulder with our convenient 20cl bottle, perfect for the smaller cocktail occasions. This unique blended malt is catching the attention of the country's leading bartenders for its smooth and rich qualities, making it ideal for mixing as well as drinking in the more traditional way. As Charlotte Voisey of London's Apartment 195 explains, 'the attractive name and bottle spark curiosity, and once explained, bring a smile to your face.' Why is Monkey Shoulder called Monkey Shoulder we hear you ask? Rooted in malt whisky lore, Monkey Shoulder is inspired by and affectionately named in honour of a temporary injury the malt men occasionally suffered many years ago as a result of repeatedly turning the malt by hand. The repetitive practice caused their arm to hang down, resembling a monkey – thus the nickname. Thankfully, working practices have now changed and the condition no longer exists but we are proud to honour our heritage.

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